Coconut Black Rice Pudding

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This tasty coconut black rice pudding is a delicious sweet treat for your next dessert. To serve, cook delicious caramelised bananas following this recipe!

Black Rice Microwave Pouch – 250g

Black Rice Microwave Pouch – 250g

SunRice Black Rice is beautifully silky in texture and has a lovely vibrant colour. This rice is a nutritious and delicious wholegrain rice which is gluten free as well as a source of protein, energy and fibre. Ready in only 90 seconds, this rice type is a great as a base for a quick and easy meal base, it is perfect for using in rice salads. The SunRice microwave range delivers tasty whole grains cooked to perfection. The SunRice microwave range uses special heat technology and has no added colours, flavours or preservatives. SunRice, proudly Australian owned since 1950. Perfect for lunch or dinner. All rice is naturally gluten free.

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Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.
  • 1 cup SunRice Black Rice

  • 2 cup Water (for rice)

  • 1 Vanilla Bean (split)

  • ½ cup Coconut Cream

  • 2 Small Bananas (halved)

  • ⅔ cup Brown Sugar (plus extra tablespoon for bananas)

  • 50 g Unsalted Butter

Black Rice

Black rice is treasured for its nutritional values, exquisite burgundy-purple colour when cooked, chewy texture and a rich, nutty flavour. It creates a striking contrast in any dish and is often prepared as a dessert, such as black rice pudding.


Longer Grains

Longer Grains



Hint of Sweetness

Hint of Sweetness

Photo of Coconut Black Rice Pudding


  • Place the rice, 1 1/2 cups water and vanilla bean in a medium saucepan and bring to the boil. Reduce the heat to low, cover with a lid and cook for 35 minutes or until tender.

  • While the rice is cooking, make the caramel. Place 3/4 cup sugar, remaining water and butter in a small saucepan over high heat and cook, stirring, until the sugar has dissolved. Bring to the boil, reduce the temperature to medium, and simmer for 10-12 minutes or until thick and glossy.

  • Stir half the caramel through the rice and set aside for 5 minutes.

  • Heat a large frying pan over medium heat. Press the bananas into the extra brown sugar and cook, cut-side down, for 2-3 minutes or until caramelised.

  • Spoon the rice into bowls and drizzle with the coconut cream and remaining caramel. Serve with the caramelised banana.

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