Forbidden Rice Pudding Recipe: Black Sesame and Coconut Creaminess

Forbidden rice takes center stage in this dessert that’s as visually striking as it is creamy. I developed this recipe after discovering how its deep purple hue transforms into a rich, velvety pudding when cooked slowly.

The black sesame adds a nutty depth, while coconut milk creates a luscious, dairy-free base. It’s a simple process—just simmer, stir, and let the flavors meld—but the results feel anything but ordinary.

What emerges is a pudding with layers of texture: tender rice, toasted sesame, and a smooth coconut finish. The contrast of colors and flavors makes it a showstopper for any occasion.

Best served warm or chilled, this dish proves that forbidden rice is anything but off-limits. Here’s how to make it perfectly every time.

Ingredients for Forbidden Rice Pudding

Rich, velvety pudding comes from simple plant-based ingredients with bold flavors and colors.

The forbidden rice is non-negotiable for that signature deep purple—look for it at Asian markets or Whole Foods. Full-fat coconut milk is key for that luscious texture, and Thai Kitchen or Native Forest brands are reliable. Black sesame seeds can be found in the international aisle or bulk bins at natural food stores. The seeds should be fragrant and plump, not dry or shriveled.

No forbidden rice? Regular black rice works but lacks the dramatic color. Out of black sesame? White sesame seeds at half the amount substitute, though the flavor profile shifts. Coconut sugar can be swapped for agave or date syrup. Need it creamier? Cashew cream blends in beautifully for extra richness without dairy.

This pudding keeps beautifully. Store covered in the refrigerator for up to 5 days. The flavors actually deepen overnight. For longer storage, freeze for up to 1 month—just stir well after thawing to restore that creamy texture.

Step-by-Step Instructions for Forbidden Black Rice Pudding

Here’s the method. Straightforward, tested, works every time.

Step 1: Rinse and Toast the Rice and Sesame Seeds

Rinse the 1 cup Forbidden Black Rice under cold water until the water runs clear. This removes excess starch and prevents a gummy texture in your pudding. Drain thoroughly in a fine-mesh sieve.

In a large saucepan, heat the 1 tbsp Coconut Oil over medium heat. Add the 0.25 cup Black Sesame Seeds and toast for 2-3 minutes, stirring frequently, until they release a nutty aroma and appear slightly darker. Remove half of the toasted seeds and set aside for garnish. Add the drained rice to the pan and toast for another 2 minutes, stirring constantly.

Step 2: Cook the Rice in Coconut Milk and Water

Pour in the 2 cups Coconut Milk and 2 cups Water, then add the 0.25 tsp Salt. Stir well to combine, then bring the mixture to a gentle boil over medium-high heat.

Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for 40-45 minutes. Stir occasionally to prevent sticking, and check that the liquid level doesn’t drop too low. The rice should be tender and most of the liquid absorbed, with a porridge-like consistency. If it thickens too much before the rice is cooked, add a splash of the 0.5 cup Almond Milk.

Step 3: Sweeten and Flavor the Pudding

Stir in the 0.5 cup Coconut Sugar, 2 tbsp Maple Syrup, 2 tsp Vanilla Extract, and 0.5 tsp Ground Cinnamon. Cook uncovered for an additional 5-10 minutes over low heat, stirring frequently, until the pudding reaches your desired thickness.

The mixture should coat the back of a spoon and have a creamy, slightly glossy appearance. Taste and adjust sweetness if needed, though the coconut milk adds its own natural sweetness. If the pudding is too thick, stir in a bit more of the 0.5 cup Almond Milk to loosen it.

Step 4: Rest and Serve with Garnish

Remove the saucepan from heat and let the pudding rest for 10 minutes. This resting period allows the flavors to meld and the texture to set slightly. The pudding will thicken a bit more as it cools.

Divide the pudding into serving bowls and garnish with the reserved toasted Black Sesame Seeds. For an extra touch, drizzle with a bit of the Maple Syrup or sprinkle with additional Ground Cinnamon. Serve warm or chilled, depending on your preference—the flavors deepen as it cools.

Health Benefits of This forbidden rice pudding

Antioxidant Powerhouse

Forbidden rice gets its deep purple hue from anthocyanins, the same powerful antioxidants found in blueberries. These compounds help combat oxidative stress and inflammation. Just 1 cup of cooked forbidden rice provides a significant antioxidant boost. 💪

Heart-Healthy Fats

The coconut milk in this recipe contains medium-chain triglycerides, which are metabolized differently than other fats. They can boost energy levels and support heart health when consumed in moderation. I love how it creates that creamy texture without dairy.

Plant-Based Protein

This pudding offers 5-7 grams of protein per serving from the rice and sesame seeds. While not a high-protein dish, it contributes to daily intake, especially important for vegan diets. The black sesame seeds add an extra 3 grams of protein per ounce.

Blood Sugar Benefits

Forbidden rice has a lower glycemic index than white rice, meaning it causes a slower rise in blood sugar. The coconut sugar also has a lower glycemic index than regular sugar, making this a more balanced dessert option.

Mineral Rich

This dish is packed with essential minerals. Forbidden rice provides iron and zinc, while sesame seeds contribute calcium and magnesium. The coconut milk adds potassium to support heart and muscle function.

Digestive Support

The fiber content from forbidden rice and sesame seeds supports healthy digestion. A single serving contains about 2-3 grams of fiber, which helps maintain gut health. I notice this pudding keeps me feeling satisfied longer than other desserts. ✨

Frequently Asked Questions