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Black Rice Pudding with Mango

DelectablePlanet's picture
Serve Black Rice Pudding as either a dessert or a Breakfast Meal. Delicious with cubed mangos or blueberries.
  Sticky black rice 1 Cup (16 tbs)
  Water 7 Cup (112 tbs)
  Salt To Taste
  Pandan leaves/Vanilla 2
  Palm sugar/Natural sugar 1⁄2 Cup (8 tbs)
  Canned light coconut milk 1
  Mango 1⁄2 Cup (8 tbs), cubes or puree in a blender

Soak black rice in 5-6 cups of hot or boiling water for 6-8 hours. Using 3 1/2 cups of this water, bring the rice and pandan leaves to a boil in a sauce pan and simmer on low for one hour, stirring occasionally so that it doesn’t stick to the bottom of the pan. Rice should be soft and sticky.
While rice is still warm, stir in 1/2 cup palm sugar (purchase from an Asian food shop; you may need to grate it as it will be a hard, brown sugar-like block) or the natural sugar, and the vanilla.
Serve with coconut milk and top with mango.

Recipe Summary

Difficulty Level: 
Very Easy
Asian, Chinese
Lacto Ovo Vegetarian
Mango, Rice
Running out of ideas for breakfast? Here is some great information on Black Rice as well as a great breakfast recipe suggestion. There are a number of ways by which you can soften and cook the black rice before using. Watch and learn!

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1345 Calories from Fat 13

% Daily Value*

Total Fat 2 g2.4%

Saturated Fat 0.32 g1.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 492.9 mg20.5%

Total Carbohydrates 317 g105.7%

Dietary Fiber 8.2 g32.8%

Sugars 110.4 g

Protein 17 g34.6%

Vitamin A 12.6% Vitamin C 38.1%

Calcium 13.6% Iron 31.7%

*Based on a 2000 Calorie diet

Black Rice Pudding With Mango Recipe Video