This lovely pudding from Banh Mi in Hamilton is easy to make, not too sweet and you can top it with whatever seasonal fruit you have to hand.


2½ cups water

1 cup black rice

1 cup coconut milk

3 tbsp brown sugar

½ tsp salt

In a medium saucepan, mix 2 cups water, rice and coconut milk, and bring to a boil over medium-high heat. Reduce heat and simmer uncovered for 45 minutes or until rice is tender, stirring occasionally. During the last 10 minutes of cooking, make sure to keep a close eye, adding extra water, a quarter of a cup at a time, if the rice gets too dry.

When the rice is tender, add the sugar and salt. Simmer for a couple more minutes, or until pudding is desired texture. (Add a little more water for a looser pudding; let cook several more minutes for a drier pudding.) Taste and adjust seasoning.

Spoon into individual bowls, top with toasted coconut flakes, and serve.


Tip: Along with seasonal fruit, you can top this dessert with a little extra coconut cream drizzled over the top.

Images by Sarah Brook,

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