Mango & Coconut Black Rice Pudding

This dessert is a dessert is amazingly tasty. Though the rice takes from four to eight hours to soak, prior to cooking, the taste is well worth the effort.

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Portions: 6 Portions

Preparation: 15-20 minutes (4-8 hours soaking for the rice)

Cooking: 20-30 minutes


Black Rice

  • 300g black rice*(see note)
  • 400ml can of mango
  • 400ml coconut milk, canned

Lemongrass Cream

  • 150g palm sugar or dark brown sugar
  • 1 pandanus leaf, knotted* (optional)


  • 3 large mangoes

Mango Couli

  • 200ml double cream
  • 1 lemongrass stalk bruised
  • 1 tbsp. icing sugar


  1. Rice: Soak the rice in water for 4-8 hours, then rinse. Place the rice, pandanus leaf, palm or brown sugar and the coconut milk in a saucepan. Bring the coconut milk to the boil then reduce the temperature to a simmer and cover. Cook for 20-30 minutes until the milk has absorbed and you are left with sticky tender rice, if the rice is not tender add a little extra water and allow to simmer for another 5 minute. Take the rice off the heat and remove the pandanus from it and allow to cool.
  2. Mangoes: Slice the mangoes in half removing the seed. Slice half of each mango into thin slices and dice the other half.
  3. Puddings: In the base of a ramekin place the mango slices in a circular manner, slightly overlapping each other like a pinwheel, until the base is covered. Now place a layer a 2cm thick of the cooled rice over the mango leaving enough room for 2 more layers. Follow this by a layer of the diced mangoes, followed by the rice to the top of the ramekin. Cover the pudding and refrigerate until ready to serve. Repeat this process with 5 remaining portions.
  4. Mango Coulis: Place the mango from the can in a blender or food processor with a couple of tablespoons of the syrup and puree until smooth. You will need a thick pouring consistency, if it is too thick add a little more syrup and puree again until you have the right consistency. Place the coulis in a covered container and refrigerate until ready to use.
  5. Lemongrass Cream: Place the cream and lemongrass in a saucepan, bring the mixture to a simmer and then remove form heat and allow it to infuse for a couple of minutes. Remove the lemongrass from the cream and mix in the icing sugar. Allow the cream to cool and refrigerate until ready to serve.
  6. To Serve: Run the knife around the edge of the ramekins. Carefully turn the puddings out onto 6 plates. Drizzle the coulis around the edge of the plate and then repeat this with the cream. Serve
  • Black rice is glutinous rice used mainly in East Asian desserts. It is found in most East Asian food stores.
  • Pandanus leaves, are a long thick green leaves, which impart a vanilla type flavour when used to infuse.