Breakfast Black Rice Porridge With Coconut Cream Recipe

Leela Punyaratabandhu

Note: In Thailand, the black sticky rice pudding is sweetened but not salted for it's assumed that it will be served with a salty coconut cream topping. When stirred together in an individual serving bowl, the two components form one delicious whole. We're not going to do that here as it's impractical to pre-season the topping for something that is to be sweetened according to each person's individual taste. Instead, we'll keep the coconut cream topping unseasoned and add right into the rice porridge just enough salt to balance out the sweetness from the sugar.

Recipe Details

Breakfast Black Rice Porridge With Coconut Cream Recipe

Active 20 mins
Total 30 mins
Serves 4 servings


  • 1/2 cup Thai black (purple) rice

  • 2 cups room temperature water (more if needed, up to 4 cups)

  • Granulated sugar (or shaved palm sugar), to taste

  • 1/2 cup coconut cream (the thick part that rises to the top of canned unsweetened coconut milk)

  • Salt, to taste

  • Assorted fresh fruits, nuts, and seeds of your choice


  1. In a 2-quart saucepan, bring the rice and water to a boil; lower the heat so the mixture no longer boils so vigorously. Continue to cook the rice, covered, until the water is almost entirely absorbed. The amount of time this takes depends on the age of your rice.

  2. Once most of the water is absorbed, check to see if the rice kernels have split and softened and the overall consistency has become like runny oatmeal. If not, add more water, one cup at a time, and bring the mixture back to a boil then lower the heat and simmer, covered.

  3. Continue to check for doneness and add more water along the way as necessary. You shouldn't need more 4 cups of water, and the rice shouldn't take longer than 45 minutes to soften and gelatinize.

  4. Once the grains have split and released some starch, turn off the heat. Let the rice kernels continue to swell as they cool in the covered pot.

  5. After the rice has cooled down somewhat, you'll see that there's no liquid left in the pot and the rice has become soft (though it's not going to be entirely soft and smooth as we're dealing with whole grain here) and gooey.

  6. Your black rice porridge is now ready to be sweetened and salted.

  7. To serve, spoon the rice porridge into a serving bowl, top with the coconut cream, fresh fruits, nuts and/or seeds.

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Nutrition Facts (per serving)
168 Calories
6g Fat
28g Carbs
1g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 168
% Daily Value*
Total Fat 6g 8%
Saturated Fat 6g 29%
Cholesterol 0mg 0%
Sodium 165mg 7%
Total Carbohydrate 28g 10%
Dietary Fiber 0g 1%
Total Sugars 22g
Protein 1g
Vitamin C 0mg 0%
Calcium 6mg 0%
Iron 0mg 0%
Potassium 40mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)