This is sooo yummy. Excellent comfort food and you could easily substitute white rice for the black that I’ve used here. Just to clarify, I did not use the black wild rice that’s long and skinny. I picked up a bag labeled Korean Black Rice at my local Japanese grocery. It’s a short grain, very sticky and somewhat purple when cooked.

Yeah, it looks like refried black beans in the photos but you’ll notice if you make it, it has a really nice subtly sweet syrup.


This recipe makes plenty of pudding for leftovers. I packed most of it in tiny containers for bento lunches and am freezing some. Don’t forget to garnish with chopped pistachios.


Yummy Black Rice Pudding

  • 3 c. cooked black Korean rice
  • 1 c. sugar
  • 1 can 14 ounces coconut milk
  • 1 t. cinnamon
  • 1/2 t. cardamom
  • 1 star anise, whole
  • 1/2 t. salt
  • 1/4 c. white raisins
  • chopped pistachios for garnish
  1. Simmer coconut milk with sugar and spices until sugar is dissolved.
  2. Add rice and raisins.
  3. Simmer for 30 minutes, uncovered, until reduced to thicker consistency.
  4. Remove whole star anise and serve sprinkled with chopped pistachios.

Makes 4 nice sized portions.

It would also be good garnished with freshly grated coconut.