Soy-Free Black Rice Pudding
Indulge in the exotic charm of Soy-Free Black Rice Pudding, a creamy and decadent dessert that’s both dairy-free and allergy-friendly! This recipe features nutty black rice simmered to perfection in coconut milk, sweetened with rich coconut sugar, and infused with a hint of vanilla for a light, tropical aroma. Topped with velvety coconut cream and fresh fruit or shredded coconut for a burst of flavor and texture, this naturally gluten-free treat is as nourishing as it is satisfying. Ready in under an hour, this unique pudding is perfect served warm or chilled, making it a versatile and elegant addition to your dessert repertoire. Whether you're looking for a plant-based indulgence or a wholesome spin on traditional rice pudding, this recipe is sure to impress!
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Recipe Information
Ingredients
- 1 cup black rice
- 2 cups water
- 1.5 cups coconut milk
- 0.5 cup coconut sugar
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 0.5 cup coconut cream
- fresh fruit (optional, for topping)
- shredded coconut (optional, for garnish)
Instructions
Rinse the black rice under cold water until the water runs clear to remove excess starch.
In a medium saucepan, combine the rinsed black rice and water. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low and cover the saucepan. Let the rice simmer for about 30 minutes, or until most of the water is absorbed and the rice is tender.
Add the coconut milk, coconut sugar, vanilla extract, and salt to the rice. Stir well to combine.
Continue to cook over low heat, stirring occasionally, for an additional 15-20 minutes until the pudding thickens. The mixture should be creamy and slightly sticky.
Remove the saucepan from the heat and let the pudding cool for a few minutes. It will thicken more as it cools.
To serve, scoop the warm rice pudding into bowls and drizzle with coconut cream for extra richness.
Top with fresh fruit or shredded coconut, if desired, for added flavor and texture.
Enjoy warm or chilled, as preferred.
Nutrition Facts
Calories |
1878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.1 g | 46% | |
| Saturated Fat | 28.4 g | 142% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 720 mg | 31% | |
| Total Carbohydrate | 383.6 g | 139% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 218.3 g | ||
| Protein | 20.7 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 133 mg | 10% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1177 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
