Summer Berry Rice Pudding |

Summer Berry Rice Pudding

Favourites 11

Prep Time: 10 Minutes | Cooking Time: 60 Minutes

Serves 5-6

This recipe puts a twist on traditional rice pudding by using black rice for a wonderful deep purple colour. The coconut cream and summer berries add a freshness that cuts through the sugary sweet pudding, just make sure you whip up a big batch because people will be coming back for more. 


  • 100g of black (or white) glutinous rice, soaked in water for a minimum of 2 hours, ideally overnight
  • 100g of caster sugar
  • 400g can of condensed milk
  • 5g of table salt
  • 300ml of coconut cream, plus extra to serve
  • 20g of strawberries, to serve
  • 20g of raspberries, to serve
  • 1 tsp of sesame seeds, toasted, to garnish


  1. Put the soaked rice in a large, non-stick saucepan and submerge in warm water. Place on a high heat and stir regularly to ensure the rice does not stick to the bottom of the pan. When the water level falls to lower than the rice line, top up with more hot water. Repeat this process until the rice has softened. This will take 45 minutes–1 hour; don't worry, you can’t overcook it.
  2. When the rice has softened and the water has mostly boiled away, add the sugar, condensed milk, salt and coconut cream, and cook for a further 5 minutes until all the ingredients have infused. The rice pudding should be thick enough to stick to a spoon and taste rich, sweet and moreish. Remove from the heat and either serve immediately or cool before refrigerating. It will keep well for up to a week but should be heated thoroughly and re-seasoned to taste with sugar and salt before eating.
  3. Serve hot in bowls topped with the strawberries and raspberries, a drizzle of coconut cream and a sprinkling of sesame seeds.


Recipe courtesy of Cook Thai by Sebby Holmes, photography by Tom Regester (Kyle Books, £19.99)