\ gluten free, vegan, dairy free, paleo-ish \

The smell of juicy, juicy mangoes is in the air right now here in Sydney and have I got just the recipe for you to enjoy them with: Black Rice Pudding.

Gosh, I have to say, this dessert is on very high rotation in my house right now. I’ve never actually made it before but was glad of the suggestion to try it in the pressure cooker. Of course, I can never pass up an opportunity to cook something that has dark purple tones. This recipe is yet another reason I am glad I made the decision to ditch strict Paleo eating a while ago, aside from the more relaxed way of eating of course! I’m certainly not a Paleo-hater, but I am glad it turned out to be a starting point and not the end point of the healthy eating journey.

So, about this recipe. Its subtle sweetness, chewy grains and coconut flavour are a tropical match made either in heaven, or perhaps a magical rainforest. Black Rice Pudding is a traditional dessert popular in South East Asia, particular Indonesia and Malaysia. It’s usually served hot, but I actually prefer it cold especially as the weather warms up. Top it with chilled coconut milk, juicy mango and toasted coconut flakes and you’ll likely be going back for seconds, and probably thirds too!

If you don’t own a pressure cooker, here’s a recipe for making it on the stove. If you’ve been thinking of getting a pressure cooker or a multi-cooker like an Instant Pot, I really hope this recipe gives you some pressure cooker envy to nudge you in the direction of buying one! They really are a versatile, time saving powerhouse to have in your kitchen. The one I own is actually a multi-cooker but I mostly use it as a pressure cooker. I’ll be posting an article real soon all about my love for my pressure cooker!

Get the recipe below and you’re all set for a sweet summer.

Black Rice Pudding {Pressure Cooker}

Black Rice Pudding is a creamy, chewy delight served either hot or cold with tropical fruit and toasted coconut.

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Course: Dessert

Cuisine: South East Asian

Prep Time: 5 minutes

Total Time: 37 minutes

Servings: 4 serves

Author: Allison Jones

Ingredients

• 1 cup Thai black glutinous rice forbidden rice also works
• 1 1/4 312mL cups water
• 2 1/2 - 3 tablespoons coconut sugar* or any sugar will do
• 1 teaspooon vanilla essence
• generous pinch of salt
• 1/2 cup coconut cream or milk plus more for serving
• To serve:
• Fresh mango
• Coconut milk chilled
• Toasted coconut flakes

Instructions

• Rinse the rice until it runs clear
• Place all ingredients except the coconut cream/milk in the pressure cooker. Set for 22 minutes on high/manual. If using a stovetop pressure cooker, reduce this time to 20 minutes.
• Once the time is up, let the pressure release manually for 10 minutes
• Stir in the coconut cream/milk
• If eating warm, serve immediately with mango and coconut flakes or place in the fridge for a few hours to enjoy cold.
• Store in the fridge for up to 4 days. The grains get quite firm the longer they are in the fridge, so it tends to be better if eaten sooner rather than later.

Notes

Equipment: pressure cooker, measuring cup and spoons, wooden spoon

Variations:

Traditionally, this can be made with pandan leaf, so that would be added in while the rice is cooking in the pressure cooker.

I also think a version with rosewater or orange blossom, coconut cream and pistachios would be amazing.

Lychees or fresh figs would be a fantastic option instead of mango.