Go Back Email Link
Chocolate Black Rice Pudding

Chocolate Black Rice Pudding

Chocolate black rice pudding is a signature dish in Indonesia known for its creamy, sweet flavor. It's a terrific choice if you're seeking a nutritious and tasty breakfast; it's sticky, has a mildly earthy and nutty flavor, and is gluten-free so you can indulge guilt-free.
Print Recipe Pin Recipe
Prep Time 5 minutes
Slow Cook 6 hours
Total Time 6 hours 5 minutes
Servings: 8
Course: Breakfasts
Cuisine: Asian
Calories: 302
Ingredients Equipment Method Notes

Ingredients
  

  • 250 grams Organic Black Rice
  • 1 tbsp Ground Ceylon Cinnamon
  • 1.5 liter Full Fat Whole Milk or dairy-free
  • 100 grams Coconut Sugar or sugar-sub
  • 30 grams Cocoa Powder
  • 3 Whole Cloves
  • 2 Cinnamon Sticks optional

Equipment

  • Slow Cooker
  • Mixing Bowl
  • Weighing Scales
  • Silicone Spatula
  • Measuring Spoons

Method
 

  1. Soak the black rice in water overnight. The water must cover the black rice at least 2-3 inches.
    250 grams Organic Black Rice
  2. In the morning rinse the rice.
    1 tbsp Ground Ceylon Cinnamon, 1.5 liter Full Fat Whole Milk, 100 grams Coconut Sugar, 3 Whole Cloves, 2 Cinnamon Sticks, 30 grams Cocoa Powder
  3. Put all the ingredients in the slow cooker. Add the milk, dairy milk, sugar, cocoa powder, cloves, and cinnamon. Don’t be alarmed by how much liquid there is, during cooking the rice will absorb it.
  4. After about six hours or so, depending on how quickly your slow cooker cooks, add more milk and stir to your preferred consistency.
    Note: If possible, check the pudding for thickness at least 2-3 times. If it's too thick and glutenous-looking, add more milk or hot water to bring it to a slightly thick but not thin consistency.
  5. Turn the slow cooker off and allow the pudding to cool slightly for about 5-10 minutes before removing and discarding the cinnamon sticks if you’ve used them.
    Note: The Black Rice Pudding thickens as it cools.
  6. Eat warm or cold, and top with your favorite toppings.
  7. Serve and enjoy!

Notes

Here are some top tips to help you succeed in making black rice pudding like a pro:
  1. If you're concerned about your cholesterol levels, obesity, diabetes, constipation, diarrhea, bloating, or IBS, eating black rice may positively impact your health.
  2. The outermost layer of the grain, the bran, and the hull all contain the antioxidant anthocyanin, which is more abundant in black rice than in any other grain. This phytonutrient helps cleanse the body of toxins and diseases.
  3. It's crucial to soak the black rice in water overnight; otherwise, it will take forever to cook. In the morning, you can add everything to the slow cooker.
  4. The texture of the black rice pudding can be adjusted to your liking. Depending on your preference, the pudding can be thick, stodgy, or slightly runny. You can add more or less milk accordingly.
  5. We have found that organic black rice is a better choice because it usually contains all black grains, compared to non-organic rice, which contains many white or very pale purple strays.
  6. You'll find you may need more than 1.5 liters of milk; we advise you to have at least 2 liters handy.
  7. Sugar: Use your favorite sugar; even sugar-subs taste great in this pudding.
  8. Milk: Use your favorite milk; we prefer cashew milk as it's one of the creamiest.
QR Code linking back to recipe