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Bourbon and Honey

Cocktails, Food, Recipes & Adventures

March 6, 2016

Black Rice Pudding with Coconut and Mango

I spent a month in Thailand as a young college kid learning about the food culture across the country. It was an absolutely amazing experience, but the thing that I enjoyed the most was the food. Spicy, fruity, fishy, complex and oh-so-different from what I was used to with my Midwestern upbringing.

This simple bowl is similar to something I enjoyed during my visit and it instantly brings me back to that warm Tropical climate with each bite. The rich purple-black rice topped with fresh mango and a swirl of lightly sweetened coconut milk… yum! It’s perfect for breakfast, a snack or even dessert.

Black Rice Pudding with Coconut and Mango | BourbonandHoney.com Square -- Warm, comforting and delicious, this Black Rice Pudding with Coconut and Mango is perfect for breakfast, a snack or even dessert!

You can find this pretty black rice at most specialty grocery stores or Asian markets. There is a chewy Chinese version, called forbidden rice or a Thai version called black sticky (or glutinous) rice. Both will work but they have pretty different textures, go with whatever you prefer.

Black Rice Pudding with Coconut and Mango | BourbonandHoney.com Square -- Warm, comforting and delicious, this Black Rice Pudding with Coconut and Mango is perfect for breakfast, a snack or even dessert!

Print

Black Rice Pudding with Coconut and Mango

Black Rice Pudding with Coconut and Mango | BourbonandHoney.com Square -- Warm, comforting and delicious, this Black Rice Pudding with Coconut and Mango is perfect for breakfast, a snack or even dessert!
Print Recipe

Warm, comforting and delicious, this black rice with fruit is perfect for breakfast, a snack or even dessert!

  • Author: Kristen Olson
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 minutes
  • Yield: 4 Servings 1x

Ingredients

Scale
  • 1 cup uncooked black rice
  • 1 can (14.5 ounces) coconut milk
  • 3 tablespoons coconut sugar or brown sugar
  • 1 /2 vanilla bean, split and seeds scraped (or 1/4 teaspoon vanilla extract)
  • 1 mango, peeled and chopped
  • 1/4 cup unsweetened coconut flakes, toasted

Instructions

  1. Cook rice according to package directions.
  2. Meanwhile, in a medium saucepan heat the coconut milk, sugar and the seeds from the vanilla bean over medium heat, stirring until the sugar is dissolved.
  3. Spoon the rice into a bowl, top with sweetened coconut milk, mango and coconut flakes; serve warm.

Nutrition

  • Serving Size: 1 Serving
  • Calories: 340
  • Sugar: 23g
  • Sodium: 17mg
  • Fat: 16g
  • Saturated Fat: 10g
  • Unsaturated Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 0mg

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Black Rice Pudding with Coconut and Mango | BourbonandHoney.com Square -- Warm, comforting and delicious, this Black Rice Pudding with Coconut and Mango is perfect for breakfast, a snack or even dessert!

Do you have a favorite Thai recipe?

Here are a few more Thai recipes to check out…
Thai Green Curry from Rasa Malaysia
Thai Tea from White on Rice Couple
Green Papaya Salad from No Recipes

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Related

Filed Under: Breakfast, Dessert, Everyday, Food, Recipes, Snacks, Sweet Treats Tagged With: Breakfast, Coconut, Dessert, Gluten Free, Mango, Snack, Vegan

Reader Interactions

Comments

  1. joleencuisine says

    March 27, 2016 at 12:19 am

    Ahhh! I’m heading to Thailand this summer and this recipe makes me excited already! LOVE mangoes 🙂

    • Kristen says

      March 29, 2016 at 11:16 am

      Thanks Joleen! You’ll love Thailand, it’s such a beautiful place with amazing food!

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