- #sweet-treats
- #instant-pot
Instant Pot Coconut Black Rice Pudding with Mango
Black rice cooked under pressure into a deep purple pudding with coconut milk, then topped with fresh mango. Inspired by Thai khao niao dam. Chewier and earthier than white-rice puddings — that's the point of black rice.
by John at Baisics
Ingredients
- 200 g black (forbidden) rice
- 400 ml full-fat canned coconut milk
- 500 ml water
- 60 g light brown sugar
- 0.5 tsp kosher salt
- 1 tsp vanilla extract
- 300 g fresh ripe mango, diced
- 15 g toasted unsweetened coconut flakes
Instructions
- 1
Rinse the black rice in a fine mesh strainer until the water runs clear-ish.
- 2
Add rice, water, half the coconut milk (200 ml), brown sugar, and salt to the Instant Pot. Stir.
- 3
Seal and cook on high pressure 25 minutes. Natural release 10 minutes, then quick release.
- 4
Stir in the remaining coconut milk and vanilla. The pudding will look loose — it thickens as it cools 10 minutes.
- 5
Divide into 4 bowls. Top each with diced mango and toasted coconut flakes.
- 6
Eat warm or chilled. Keeps 4 days; the rice firms up in the fridge — loosen with a splash of coconut milk when reheating.