SouthernTurk
Unusual recipes for curious cooks.
https://southernturk.versust.com/recipe/black-rice-breakfast-pudding-with-coconut-and-mango
Printed September 1, 2026
Printed September 1, 2026
Global Breakfasts
Black Rice Breakfast Pudding with Coconut and Mango
Indonesian-inspired black rice transforms into a stunning purple breakfast pudding, crowned with fresh mango and toasted coconut. It's as beautiful as it is nourishing.
Ingredients
- 1 cup black glutinous rice
- 3 cups water
- 1 can (14 oz) coconut milk, divided
- ¼ cup palm sugar or brown sugar
- 3 pandan leaves, tied in a knot (or 1 teaspoon vanilla extract)
- ¼ teaspoon salt
- 1 ripe mango, diced
- ¼ cup coconut flakes, toasted
- 2 tablespoons sesame seeds, toasted
- Extra coconut milk for drizzling
Preparation
Black rice, also known as forbidden rice, turns a deep, jewel-like purple when cooked. This breakfast pudding showcases its natural beauty and nutty flavor, transforming a traditional Southeast Asian dessert into a morning ritual that feels both indulgent and wholesome.
Preparation
- Rinse the black rice thoroughly under cold water until the water runs clear.
- In a medium pot, combine the rice and 3 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 35-40 minutes until the rice is tender and most liquid is absorbed.
- Add half the can of coconut milk, the palm sugar, pandan leaves (or vanilla), and salt to the cooked rice. Stir well and continue cooking on low heat for another 10 minutes, stirring occasionally, until creamy.
- Remove the pandan leaves if using.
- In a small saucepan, gently warm the remaining coconut milk with a pinch of salt.
- Serve the black rice pudding warm in bowls, topped with fresh mango, toasted coconut flakes, and sesame seeds. Drizzle with the warm coconut milk.
This breakfast is a meditation in a bowl—the chewy texture of the rice, the silky coconut, the bright sweetness of mango. It's a reminder that morning can be both grounding and extraordinary.
