Forbidden Rice Pudding With Blueberries Recipe (2024)

Hi, I found the same thing. I decided to make this recipe the same way I make risotto. In other words, I slowly added the rice and coconut milk while I constantly stirred. Voila! It worked and was delicious. However, this took significantly longer than described in the recipe.

I've made this twice over two days, and tweaked the recipe the second time. I've added an additional 1/2 cup water in the beginning and waited for the rice to soak it all up, then I doubled the coconut milk and used half and half instead of low fat milk. Adding the extra coconut milk did take longer to reduce but it resulted in a richer flavor.

This is traditionally made with glutinous black rice. It’s commonly available in Asian supermarkets. The glutinous black rice has more starch that will give this dish more body. No need to labour over the stove making this risotto-style. Just dump all the ingredients (traditionally minus the blueberries) into the pot and cook until the rice is tender. Tada!

Just made this a third time and it’s my best attempt yet. I added an extra 1/2 cup water at the beginning, and I used the whole can of coconut milk instead of adding any milk (I’d rather use the 2 cups coconut milk instead of let 1 cup sit in my fridge), and while yes it did take more time for it to reduce and set, it was so creamy at the end. I cooked this using a saucier on medium heat, stirring constantly. I also halved the amount of honey since I think the blueberries added enough sweetness.

For those who hate having a cup of coconut milk in fridge,freeze it. Place in ziplock,freeze,use when needed. Been doing this for years

This took so much longer to cook that the recipe indicates. Too al dente for me without more cooking.

There are a couple folks who had trouble with setting the pudding, if you use coconut cream instead of milk it should work

Just wondering if you used low fat coconut “milk” (like almond or soy “milk”) or canned lite coconut milk? I think the lack of clarity on this might explain the various outcomes. I can’t imagine 3 cups of liquid for 1/2 cup of rice working out.

The rice pudding is very tasty. But as other reviewers have noted, it takes longer than written. I doubled the recipe as I had a lot of blueberries and did add the extra 1/2 cup of water (total 3 cups) and simmered for an hour which worked well. The doubled milk and coconut milk took at least 40 minutes to thicken up with a good amount of stirring. Sweetened to taste with Agave as I wanted to use it up.

Good, but too runny as written. Reduce liquids by at least 1/2 cup.

Mine didn’t set either. Turns out Black Japonica rice is not the same as Forbidden Rice (Chinese black rice). Doh!

Disappointing, to say the least. Surprised that it was published in the NYT with such poor results. Too farmy tasting, grainy and loose to be enjoyable. I followed the recipe exactly. Tweaks should not be necessary for a published recipe!

The black rice was still hard even after absorbing all the water. I am now cooking it with the milk and coconut milk hoping that the rice will open and turn into rice pudding. Was I supposed to soak the rice before cooking it? I’m tempted to add some white rice to the pot now.

Used coconut and soy milk, half of the honey and frozen blueberries. Delicious and creamy

Texture was that of undercooked rice despite cooking two times the recommended. It did not set. The flavor was flat. It was sweet, but not delicious. To say this serves six is ridiculous; maybe six infants.

This turned out delicious but took twice the amount of liquids and time! In the first step although I followed the directions, the water dried up within ten minutes of simmering. Luckily, I checked the covered pot and prevented a burned mess.

Put everything together but substituted brown sugar for honey, and used half coconut cream and half whole milk. it took about 2 hours. The final product was so delicious and it smelled so good. Blueberries added a nice contrast to it ;)

Are the instructions using canned coconut milk or the cow's milk substitute made from coconuts?

I made this today with less coconut cream and more oat milk, and turbinado instead of honey (pantry shortages). Came out great, don’t forget the vanilla at the end that really transforms it.

I went with only coconut milk and used maple syrup instead of the honey. I had some leftover black rice and cooked some white rice to go with it(1/4, 3/4 split) and it was fabulous!

For those who hate having a cup of coconut milk in fridge,freeze it. Place in ziplock,freeze,use when needed. Been doing this for years

Honestly I thought this was pretty bland. May be the point, but almost not worth cooking!

Overall very easy and pretty with a wonderful flavor, but I prefer a thicker rice pudding so I'd either cut back 1/3 on the added liquids or make sure I use glutinous black rice next time. It does thicken some as it cools, between the blueberries and the starch, so the consistency you see when you're done cooking is soupier than it will be, but it's still pretty loose overall.