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 made in the pressure cooker or Instant Pot/multi-cooker. This dessert or sweet snack can be enjoyed hot or cold and you can customise the toppings to whatever you like. Making it in your Instant Pot or pressure cooker means a hands-off and fuss free dessert is in your near future.
Gosh, I have to say, this Sticky Black Rice pudding is on very high rotation in my house right now. I've never actually made it before, but I was very glad for the suggestion to try it in the Instant Pot. 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. Black Rice Pudding is a traditional dessert popular in South East Asia, particularly in Indonesia, Malaysia and Thailand. It's usually served hot, but I actually prefer it cold especially as the weather warms up. Its subtle sweetness, chewy plump grains and coconut flavour are a tropical match made either in heaven, or perhaps a magical rainforest. 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 an Instant Pot/multi-cooker or 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 cooking 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. If you're on the fence about the Instant Pot craze, check out my article all about my love for my pressure cooker!
We're using the power of pressure cooking along with a relatively long cook time of 45 minutes and 15 minutes of "natural release" to achieve the soft and chewy texture we normally achieve with white rice. Natural release means we don't release the pressure after the 45 minutes is up, rather let it dissipate naturally for 15 minutes before releasing and opening the lid.
Get the recipe below and you're all set for a sweet summer.
Recipe variations
I will always love the mango coconut version of this recipe and am a Kensington Pride mango tragic from long ago! Other mango varieties just don't taste like mango to me.
Traditionally, this is often made with pandan leaf. Use 2 pandan leaves that are folded and knotted - add these to cook while the rice is cooking in the pressure cooker.
I also think a version with a little rosewater or orange blossom, coconut cream and pistachios would be amazing. Lychees would also be an amazing tropical option instead of mangoes or fresh figs and ginger syrup would also be a delicious Autumn-themed option.
Note: this recipe was updated 6th December, 2024 to improve the texture and flavour profile.
Black Rice Pudding (Instant Pot | Pressure Cooker)
Ingredients
- 1 cup Black glutinous rice (or any variety of black rice eg. forbidden rice - see Ingredient Note 1)
- 3 ½ cups water
- 4 tablespoons sugar (any variety)
- 1-2 teaspoons vanilla extract or paste (Ingredient Note 2)
- ⅓ teaspoon cooking salt
- ¼ cup coconut milk (Ingredient Note 3)
- extra water as needed
To serve
- 2 mangoes (cubed and at room temperature - or use frozen and defrosted mango)
- toasted coconut flakes
- coconut milk (as needed for serving)
Instructions
- Rinse the rice until it runs clear.
- Place all ingredients except the coconut cream/milk in the pressure cooker. Set for 45 minutes on high/manual.
- Once the time is up, let the pressure release naturally for 15 minutes (ie. don't use "quick release").
- Stir in ¼ cup of the coconut cream/milk. If you want it thinner, add a bit more water.
- If eating warm, serve immediately with mango and coconut flakes or place in the fridge for a few hours to enjoy cold.
- Storage: Store in the fridge for up to 3 days. You may want to add a touch more water when serving as it does thicken up over time.
How much water should we add? The recipe doesn’t say. Thanks!