Coconut Black Rice Pudding is a delightful  healthy dessert. Luxuriously creamy, nutty and deeply flavored from the jaggery, beautifully perfumed from cardamom.

Health Benefits of Black Rice

Black rice also is known as Forbidden Rice, is an ancient grain with very impressive health benefits. This rice is not only rich in powerful disease-fighting antioxidants and essential amino acids, but it also contains dietary fiber, anti-inflammatory properties.

Coconut Black Rice Pudding

Making the Pudding

Once your black rice is cooked, the rest of this recipe is super easy to put together! In minutes, I had the jaggery syrup bubbling away while I chopped the fruits.  Coconut milk (or you could use coconut cream) added a subtle sweetness and richness to the dessert.

What Does It Taste Like?

The Coconut Black Rice Pudding is reminiscent of kheer.

Its luxuriously creamy, nutty and deeply flavored from the jaggery, beautifully perfumed from all that cardamom.  Fresh fruits perfectly complement its lusciousness.  We loved it both ways….warm and chilled, so it’s really your preference.  Do serve it with extra coconut milk on the side!

I hope you’ll give this a try and enjoy it as much as we did!

Coconut Black Rice Pudding

More Healthy Desserts

I’d love to hear from you! Please tag me on Instagram @tashasartisanfoods, using the hashtag #tashasartisanfoods. You can also FOLLOW ME on INSTAGRAMPINTEREST for more fabulous recipes! Do subscribe to Tasha’s Artisan Foods so you’ll never miss a recipe!

Coconut Black Rice Pudding

Prep Time10 mins
Cook Time40 mins
Total Time1 hr 30 mins
Servings: 2
Author: Natasha Minocha


  • 1/2 cup Black rice
  • 3/4 cup Water
  • 2 Tbsp Jaggery powder
  • 5-6 pcs Cardamom Seeds only, pounded
  • 1/2 cup Coconut milk, full fat You may need more
  • 1/2 Mango Diced
  • 1 Peach Grilled (optional)


  • Soak the rice for 30-60 minutes. Rinse and cook in plenty of water. I use 1:3 ratio for rice and water. Cook until the rice is cooked through but still retains a bite. Keep aside the cooked rice.
  • In the meanwhile, combine the jaggery and cardamom with the water in a small saucepan and bring to a boil. Lower the heat and let the mixture simmer for 3-4 minutes.
  • Add this syrup to the rice and simmer for 5-6 minutes on low heat, stirring continuously. At this point your rice will have the consistency of porridge.
  • Add 3-4 tbsp of coconut milk to thin out the consistency a bit. Add more if you want it thinner. But remember, this will keep thickening as it cools.
  • Taste and adjust for sweetness. Top with mango, grilled peaches or any other fruit of your choice. Sprinkle over your favourite nuts and enjoy warm or cold!