Recipe: Purple Forbidden Rice Pudding

The second recipe in our foods of color theme for the month, form Kelsi Windmiller.

Rice Pudding has never been all that appealing to me as a dessert, but forbidden rice has a great nutty flavor that works perfectly for a pudding. Forbidden rice is medium grain black rice that turns into a deep purple when cooked. The grain originated in China and got its name because it was “forbidden” to be eaten by anyone except for the emperor. Today, you can find it many bulk sections of your local market. It takes some time to cook but it creates a beautiful purple sweet treat. It goes well with fresh blackberries or blueberries and can be eaten hot or cold.

blackberries and sugar

Purple Forbidden Rice Pudding

3/4c Forbidden Rice (black rice)

2c Water

2 Pinches of Salt

1/2c White Sugar

3 ½c Coconut Milk

1tsp Vanilla Extract

Blackberries For Garnish

Combine the rice, water, and salt in a deep saucepan. Let cook over medium heat for about 20 minutes or until water is absorbed. Stir in the coconut milk, sugar, and vanilla extract and lower the heat. Stir regularly for about 40 minutes or until mixture has started to thicken and rice is cooked through. Remove from heat and let cool in a container. To serve, Scoop into small bowls, top with fresh black berries and a sprinkle of superfine sugar. Enjoy!

rice pudding

Check out last week’s colorful recipe, Green Goddess Guacamole!

More healthy recipes from the BLDG 25 Blog.


  1. What I love most about the recipes on this blogis how crazy simple they are to make! Another great one…can’t wait to try this at home,

  2. This is a great looking dessert. Do think it could work with other fruits? Strawberries for red rice pudding? Ooh! You could even do a neapolitan rice pudding!

  3. I love purple rice pudding! They serve it with coconut ice cream and toasted nuts at my favorite Thai restaurant. You can also serve it with chilled mango slices. :)

  4. I tried it out and it came out very well. I have always made rice pudding Indian style with regular milk, I tried it with the forbidden rice and although it was good, this is much better. I think the density of the coconut milk works much better with the hardier forbidden rice and it imparts a lovely flavor. Also substituted a clove of whole Cardamom for the vanilla. LOVE!

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