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Black Rice Pudding with Coconut Panna Cotta

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Black Rice Pudding with Coconut Panna Cotta
6 servings Easy
PREVIOUS: Sweet Potato Panna Cotta NEXT: Coconut Panna Cotta

Ingredients (9)

  • 1 C black rice
  • 2 C water
  • 3" ginger chunks, bruised
  • 1 can coconut milk
  • tiny pinch salt
  • 1 pandan leaf, ( tie into knot if usiing the leaf, or 1 t. if using extract)
  • 2 TBSP palm sugar
  • 1 pack of knox geletin
  • black and white sesame seeds (optionals)

it is a another comfort food throughout Asia; as a snack, an afternoon delight as well as dessert with ripen mango or lychee in season. From the Philippine to Yunnan province in China, a stable dish is seen….


  1. 1soak rice over night, and rinsed
  2. 2cover the rice with water and ginger and pinch of salt, simmer, covered until done, about 30 mins, or water reduced.
  3. 3with coconut milk, reduce coconut milk with pandan leaf and palm sugar, when luke warm, stir in and mix in the gelatin (knox)
  4. 4to serve. one layer of black rice and spoon the coconut milk on top. (sprinkle toasted white and black sesame seeds, optional)
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