Go Back Email Link
Pouring coconut milk over black rice pudding with blood oranges
Print Recipe
Be first to rate this!

Black Rice Pudding with Cardamom Oranges

This cozy rice pudding is made with sticky black rice and coconut milk. It's topped with cardamom spiced oranges. This comforting dessert could even double as breakfast, if you're looking to mix up your oatmeal routine.
Cook Time35 mins
Total Time35 mins
Course: Dessert
Diet: Gluten Free Friendly, Vegan Friendly, Vegetarian
Servings: 6
Calories: 263kcal
Author: Bri


Sticky Rice Pudding

  • 1 cup Thai black rice (see note 1)
  • 1 (14 fl oz/398 ml) can coconut milk, divided (more for serving, optional)
  • cups water
  • ½ teaspoon ground cardamom
  • Pinch fine sea salt
  • 3 to 4 tablespoons maple syrup
  • 1 teaspoon vanilla extract

Cardamom Spiced Oranges

  • 2 tablespoons water
  • 1 tablespoon maple syrup
  • Pinch ground cardamom
  • 3 blood oranges, peeled and sliced into ½-inch thick rounds (see note 2)


  • Cook rice: Add rice, water, ¾ cup of coconut milk, cardamom, and salt to a medium saucepan. Bring to a boil over medium-high heat. Cover with a lid and turn the heat down to medium-low. Cook, until the liquid is absorbed and rice is cooked through, 30 to 35 minutes. If rice needs more cooking time, add a splash of extra water and continue cooking.
    1 cup Thai black rice, 1 (14 fl oz/398 ml) can coconut milk, divided, 1¼ cups water, ½ teaspoon ground cardamom, Pinch fine sea salt
  • Warm oranges: Stir together water, maple syrup, and a healthy pinch of cardamom into a skillet. Add the oranges and warm gently over low heat, until you see wisps of steam, about 5 minutes.
    2 tablespoons water, 1 tablespoon maple syrup, 3 blood oranges, peeled and sliced into ½-inch thick rounds, Pinch ground cardamom
  • Finish rice: Once the rice is cooked, add maple syrup, the remaining coconut milk, and vanilla. Simmer uncovered, stirring frequently, for 5 minutes.
    1 (14 fl oz/398 ml) can coconut milk, divided, 3 to 4 tablespoons maple syrup, 1 teaspoon vanilla extract
  • Assemble: Spoon the rice into a bowl. Top with orange (and their juices). Drizzle extra coconut milk on top (optional).
    1 (14 fl oz/398 ml) can coconut milk, divided


  1. Thai Black Rice: Also sold as "black glutinous rice". If you can't find it, you can substitute it with Forbidden Rice. If you use Forbidden Rice, the pudding will be less sticky and creamy because it's not as glutinous. Despite the name, the rice doesn't have gluten.
  2. Blood orange substitute: Use naval oranges instead.
  3. Storage tip: Refrigerate extras. Add a bit of liquid (extra coconut milk or water) to loosen the mixture; reheat in a saucepan over low heat. 


Calories: 263kcal | Carbohydrates: 35g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 16mg | Potassium: 57mg | Fiber: 1g | Sugar: 9g | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg