Black Rice Pudding with Coconut Milk & Mango

Dessert, Snack

Black Rice Pudding with Coconut Milk & Mango Recipe

This is a common breakfast or lunch go-to for me because it's sweet and savory. Adapted from Gwyneth Paltrow's, The Clean Plate, you'll find this dish to be filling, super healthy, and quite tasty with our vanilla bean salt.  The sweetness of the mango's, the nutty flavor of the black sesame seeds and the ginge essence from the salt really will have you hooked!   


5 min
45 min
50 min

2 2 Servings


  • ½ cup black rice
  • 2 cups water
  • ½ cup plus 2 tablespoons full-fat coconut milk
  • 1 date, pitted and diced
  • ¼ teaspoon ginger sugar
  • ½ mango, peeled and cut into small squares
  • dash of black sesame seeds


  1. In a small saucepan, combine the rice, water, ½ cup of the coconut milk, the date, and the salt. Bring to a boil, then reduce the heat to maintain a simmer, cover, and cook for 45 minutes, stirring halfway through to make sure the rice is not sticking.
  2. Divide the rice pudding between 2 bowls and pour 1 tablespoon of the coconut milk over each. Top with the mango, black sesame seeds, a pinch of vanilla bean salt and serve.

Tips / Notes

  • Adapted by The Clean Plate


black rice, pudding, sesame seeds, mango

Black Rice Pudding with Coconut Milk & Mango Reviews