Coconut Forbidden Rice Pudding

Photo by: Whole Foods Market

by Whole Foods Market

over 5 years ago

Forbidden black rice originated in China. Although the rice may initially look black, it’s really dark purple and will color its cooking liquid with a beautiful lilac tint. Enjoy this rice pudding hot, cold or at room temperature with equally delicious results. Garnish with a bit of shredded coconut, if you like.

Serves 4 to 6

  • 2 1/2 cups water
  • 1 1/4 cups uncooked forbidden black rice
  • 1 (14-ounce) can regular or light coconut milk
  • 1/4 cup sugar
  • 1 cup chopped peeled and pitted mango
  • 3/4 cup peeled and chopped kiwi

Put water and rice into a medium pot, cover and bring to a boil. Reduce heat to low and simmer until all of the water is absorbed, about 45 minutes. Uncover and stir in coconut milk and sugar. Bring back to a simmer and cook, uncovered, for 15 minutes more. To serve, divide rice pudding among bowls, top with mango and kiwi and serve.


Nutrition Info:


  • 504 calories
  • 23g total fat
  • 19g saturated fat
  • 0mg cholesterol
  • 23mg sodium
  • 72g carbohydrate (4g dietary fiber, 21g sugar)
  • 7g protein
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