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Coconut Rice Pudding

Posted by cleanteam


This week we bring you a clean version of a traditional Forbidden Rice Pudding dish. During the years when China was ruled by an emperor, black rice or "forbidden rice" was cultivated in very small amounts solely for the emperor's consumption. Now this luxury ingredient is as accessible as a trip to your bulk bin aisle. A bowl of this sweet treat is loaded with antioxidants, inflammation-reducing and heart-healthy ingredients including cardamom and cinnamon. Add your favorite clean toppings like fresh fruit, sprouted buckwheat, and shredded coconut and treat your body like royalty.

For Cleanse

Serves: 4

Prep time: 5 minutes

Cooking time: 1 1/2 hours


1 can full fat coconut milk

1 1/4 cups milk of choice

¼ cup + 2 tablespoons purple, black, or forbidden rice

1 cinnamon stick

½ teaspoon vanilla powder or extract

½ teaspoon ground cardamon

pinch of sea salt

¼ cup coconut palm sugar

To Garnish:

freshly sliced kiwi

roasted pistachio kernels

toasted coconut flakes


Put the coconut milk, milk, rice, spices, salt, and palm sugar in a small saucepan and bring to a boil over medium-high heat. Reduce the heat to a gentle simmer. Cook covered, stirring occasionally, until rice is tender but chewy and absorbs most of the liquid, about 1 1/2 hours.


Remove the pudding from the heat and transfer to a bowl. Let sit in the fridge overnight or at least until completely cooled.

Serve the pudding with slices of kiwi and a sprinkle of both the coconut flakes and pistachios.


Recipe by Frank Giglio

Photography by Kristin Dillon

Topics: dessert, Clean Eats


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