Category: Dessert
Servings: 6
Prep Time: 10 minutes
Cook Time: 50–60 minutes

Introduction

This creamy tropical rice pudding combines the nutty flavor of black rice with sweet longan, coconut milk, and a hint of vanilla. The longan adds natural sweetness and a delicate floral aroma, while coconut cream creates a rich finish. Served warm or chilled, this colorful dessert offers a delicious alternative to ordinary rice pudding.

Ingredients

For the Rice Pudding

– 1 cup uncooked black rice
– 3 cups water
– 1 can (13.5 ounces) full-fat coconut milk
– 1 cup water, additional as needed
– 1 cup peeled and seeded fresh longan, or drained canned longan
– 1/3 cup granulated sugar
– 1/4 teaspoon salt
– 1 teaspoon vanilla extract
– 1/2 teaspoon ground cinnamon
– 1 teaspoon finely grated lime zest

For the Coconut Cream Topping

– 1/2 cup canned coconut cream
– 1 tablespoon maple syrup or granulated sugar
– 1/4 teaspoon vanilla extract
– 1 pinch salt

For Garnish

– 1/2 cup peeled and seeded longan, halved
– 2 tablespoons toasted shredded coconut
– 1 tablespoon finely chopped fresh mint, optional

Instructions

1. Rinse the rice. Place the black rice in a fine-mesh strainer and rinse under cold running water until the water runs mostly clear.

2. Start cooking the rice. Combine the rice and 3 cups water in a medium, heavy-bottomed saucepan. Bring to a boil over medium-high heat.

3. Simmer until tender. Reduce the heat to low, cover partially, and simmer for 30–35 minutes, stirring occasionally. The rice should begin to soften and absorb most of the water. Add up to 1 additional cup of water as needed to prevent sticking.

4. Add the coconut milk. Stir in the coconut milk, sugar, salt, cinnamon, and lime zest.

5. Continue cooking. Simmer uncovered over low heat for another 15–20 minutes, stirring frequently to prevent sticking. The rice should become tender and the mixture should thicken into a creamy pudding.

6. Prepare the longan. Peel and seed fresh longan or drain canned longan. Cut the fruit into halves.

7. Add the longan. Stir 1 cup of longan into the pudding during the final 5 minutes of cooking. This allows the fruit to warm through while retaining some of its texture.

8. Add the vanilla. Remove the saucepan from the heat and stir in the vanilla extract. Taste and add a little more sugar if desired.

9. Prepare the coconut cream topping. In a small bowl, whisk together the coconut cream, maple syrup or sugar, vanilla extract, and pinch of salt until smooth.

10. Adjust the consistency. If the pudding is thicker than you prefer, stir in a few tablespoons of warm water or coconut milk until it reaches your desired consistency.

11. Serve warm or chilled. Spoon the pudding into six dessert bowls. Serve warm for a comforting dessert, or refrigerate until chilled for a refreshing tropical treat.

12. Garnish. Add the remaining longan halves, drizzle with coconut cream, and sprinkle with toasted shredded coconut. Add mint if desired.

Serving Suggestions

Serve on its own or with fresh mango slices, sliced banana, or a small scoop of coconut sorbet.

Recipe Tips

– Black rice naturally retains a little chewiness, even when fully cooked.
– Cooking times vary by rice variety, so check the package directions and add water as needed.
– Stir frequently after adding coconut milk because the pudding can stick to the bottom of the saucepan.
– Refrigerated pudding will thicken. Stir in a little coconut milk before serving if necessary.
– Store covered in the refrigerator for up to 4 days.

Why Longan Works

Longan adds natural sweetness and a delicate floral flavor that complements the nutty black rice and creamy coconut milk. Its juicy texture creates a pleasant contrast with the soft, chewy rice, making this a distinctive tropical dessert.

Vegan note: Use maple syrup instead of honey and confirm that the coconut cream and other packaged ingredients meet your dietary requirements.