Here’s a little half hippy, half Southern recipe for ya!

I love THAI FOOD!!

Pad thai, noodles, coconut soup, chicken satay, THAI ICED TEA!!!!

I just can’t get enough!

In fact, it’s been a dream of mine for years to go to Thailand, and summer of 2014 I just might get my wish!
My cousin is getting married there, and *THIS GIRL* has already started saving for her ticket!

My favorite Thai desserts include this Black Rice Pudding, and Sticky Rice with Mango.

The mango treat is made with white rice, also has coconut milk, and freshly sliced mango.

OMG, my mouth is watering already.

Black rice is sometimes called forbidden rice and in Southeast Asia they often eat this for breakfast. It’s a little sweet to me, but I suppose it’s no different than eating donuts, or the mounds of brown sugar I used to put in my oatmeal, uh, cough, before I went PALEO.

In fact, if you really want to bend the rules some, this could be kinda a healthy dessert. Cut the sugar back even more, or substitute honey instead of sugar. It has great flavor. Wouldn’t be Paleo since it’s got rice (a grain), AND sugar (a sweetener), but Paleo IS all about coconut milk! (Paleo is no dairy, grain, or sugar.)

I included a little link at the bottom to Amazon where you can find the products I used. I bought a bigger bag of Black Rice, because I love it, and knew I’d make it more than once, but I included a small bag too.


You also be pleased to know you start this recipe in a rice cooker. The first time I made this, I tried the stovetop method.

Long story short, I’m a terrible stovetop method person, and it BURNT to the bottom of the pot, there was dark purple water splattered everywhere, and I had to soak my pot for a day and a half to scrub it all out.


I’ll stick to my rice cooker, thankyouverymuch!

Save some coconut milk, and drizzle that over the top before you serve.

Heavens to betsy, move over Grandma’s Rice Pudding, Thai-style has come to town!

P.S. Since I know I’ve infused you with an infectious curiosity for all things Thai now, go check out your local Thai joint, and let me know your favorite.  

~Peace, Love, and Forbidden Rice Y’all

(Here’s an affiliate link where you can find the products I used:)

Print Save

Thai Forbidden Black Rice Pudding

Adapted from Epicurious
(The original recipe called for 1/2 cup sugar, but I reduced it to 1/4 cup. Experiment to find a sweetness to your liking!)


1 cup forbidden black rice
3 cups water
1/4 organic sugar
1 can (13.5 oz) full fat unsweetened coconut milk


Begin by placing 3 cups water and 1 cup rice in a rice cooker, and set to cook. While the rice is cooking, mix together 1/4 cup sugar and 1 1/2 cups coconut milk (saving the remaining milk for topping). After the rice is finished, transfer the rice and milk mixture to a medium pot. Over medium heat cook the mixture for 30 minutes, stirring occasionally until the rice is thicker. Let cool for half an hour, and drizzle each serving with coconut milk.