Photo: Black Rice Pudding

Burbur Injin (Black Rice Pudding)

This is often served as a dessert, but works just as well as a breakfast or snack. Usually palm sugar is used, but brown sugar and sucanat are good substitutes.

3-4 Servings

Updated: Wed, 02/21/2018 - 10:44pm


  • 1 cup forbidden black rice
  • ½ cup short grain brown rice
  • 1¼ cups coconut milk
  • 1 cup water
  • Pinch salt
  • ¼ cup palm sugar + more to taste
  • ¼ cup coconut cream (see note*)

*Note: To get Coconut cream, simply let a can of coconut milk sit overnight in the fridge. Do not shake the can. Carefully open and scoop cream off top; use remaining liquid for cooking rice. Coconut cream can also be purchased in the baking aisle.


  1. Soak black rice and brown rice for four hours in warm water. Drain water, and proceed with recipe.
  2. Heat coconut milk, water, and salt in medium-sized saucepan. Add soaked rice, bring to a boil, and cover. Reduce heat to low, and simmer for 40 minutes, until rice is tender.
  3. While still hot, stir in palm sugar and let stand 15 minutes. Taste and add more sugar is you like.
  4. Serve in small bowls with a drizzle of coconut cream. Enjoy warm or cold