Name: Black Rice Pudding with Cardamom Oranges
Cook time: 35 min
Yield: 6
Ingredients: 1¼ cups water; 1 teaspoon vanilla extract; 1 tablespoon maple syrup; 2 tablespoons water; 1/2 teaspoon ground cardamom; Pinch fine sea salt; Pinch ground cardamom; 3 to 4 tablespoons maple syrup; 1 cup Thai black rice ((see note 1)); 1 (14 fl oz/398 ml) can coconut milk, divided ((more for serving, optional)); 3 blood oranges, peeled and sliced into ½-inch thick rounds ((see note 2))

Black Rice Pudding with Cardamom Oranges

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This cozy rice pudding is made with sticky black rice and coconut milk. It's topped with cardamom spiced oranges. This comforting dessert could even double as breakfast, if you're looking to mix up your oatmeal routine.

By: Evergreenkitchen.ca (via Evergreenkitchen.ca)

Original Publish: Jan 16, 2016

Last Updated: Mar 3, 2026

Cook: 35 mins

Yields: 6

Nutrition Facts

263 kcalCalories

3 gProtein

35 gCarbs

11 gFat

Instructions

Cook rice: Add rice, water, ¾ cup of coconut milk, cardamom, and salt to a medium saucepan. Bring to a boil over medium-high heat. Cover with a lid and turn the heat down to medium-low. Cook, until the liquid is absorbed and rice is cooked through, 30 to 35 minutes. If rice needs more cooking time, add a splash of extra water and continue cooking.

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Chef's Notes

Thai Black Rice: Also sold as "black glutinous rice". If you can't find it, you can substitute it with Forbidden Rice. If you use Forbidden Rice, the pudding will be less sticky and creamy because it's not as glutinous. Despite the name, the rice doesn't have gluten.
Blood orange substitute: Use naval oranges instead.
Storage tip: Refrigerate extras. Add a bit of liquid (extra coconut milk or water) to loosen the mixture; reheat in a saucepan over low heat.