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Black Rice Pudding

Black Rice Pudding (Instant Pot | 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
Cook Time: 35 minutes
Total Time: 37 minutes
Servings: 4 serves
Author: Allison Jones


  • 1 cup Thai black glutinous rice (or any variety of black rice eg. forbidden rice)
  • 3 cups water
  • 2-3 tablespoons coconut sugar* (or any sugar will do)
  • 1 teaspooon vanilla essence
  • generous pinch of salt
  • ½ cup coconut cream or milk (optional)

To serve

  • fresh mango
  • coconut milk optional
  • toasted coconut flakes


  • Rinse the rice until it runs clear
  • Place all ingredients except the coconut cream/milk in the pressure cooker. Set for 35 minutes on high/manual.
  • Once the time is up, let the pressure release manually for 10 minutes
  • Stir in the coconut cream/milk if using.
  • 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.


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