I started making black rice raspberry pudding after wanting something different from the usual chia puddings and oatmeal breakfasts I kept repeating every week. I had black rice left over from another recipe and honestly just started experimenting with it, and somehow it turned into one of my favorite creamy breakfast and dessert recipes.

The black rice becomes soft and slightly creamy while the raspberries add freshness and a little tart flavor that balances everything out really well. It tastes rich without feeling too heavy, and the color honestly looks so pretty once everything comes together. If you already enjoy recipes like Vanilla Chia Pudding, Peach Tofu Smoothie, or Blueberry Raspberry Juice, this black rice raspberry pudding fits perfectly into that homemade breakfast and dessert rotation.

Why You Will Love This Black Rice Raspberry Pudding

What I love most about this pudding is the texture. The black rice stays slightly chewy while the creamy mixture makes everything feel smooth and comforting.

The raspberries also help keep the pudding fresh instead of overly rich or heavy.

Another thing I like is that it works for breakfast, snacks, or dessert depending on how you serve it.

It’s also really good chilled straight from the fridge the next day honestly.

What You Will Need For Black Rice Raspberry Pudding

A medium saucepan works best because the rice needs space to simmer slowly without sticking too much.

You’ll also need a wooden spoon for stirring the pudding while it thickens.

A fine mesh strainer is helpful if you want smoother raspberry sauce without seeds.

If you like serving chilled pudding, glass jars or bowls work really well for storing it in the fridge.

Ingredients Needed

• 1 cup black rice
• 3 cups milk or coconut milk
• ¼ cup sugar or honey
• 1 teaspoon vanilla extract
• 1 cup raspberries
• 1 tablespoon lemon juice
• Extra raspberries for serving

How To Make The Pudding

Rinse the black rice well under cold water.

Add the rice and milk into a saucepan.

Bring to a gentle simmer over medium heat.

Cook while stirring occasionally for about 35 to 40 minutes until the rice becomes tender and the mixture thickens.

Stir in the sugar and vanilla extract.

In a separate small saucepan, combine raspberries and lemon juice.

Cook for several minutes until the raspberries soften and release their juices.

Mash lightly with a spoon.

Layer the black rice pudding and raspberry mixture into serving bowls or jars.

Top with extra raspberries before serving.

I usually chill this for a little while before eating because the texture gets even better once cold honestly. This pudding also goes really well with Apple Blueberry Juice, Strawberry Lemonade, or even Protein Bagels if you’re putting together breakfast or brunch.

Tips For Black Rice Raspberry Pudding

Stir the rice occasionally while cooking so it does not stick to the bottom of the pan.

Coconut milk gives the pudding a slightly richer flavor and creamier texture.

If the pudding thickens too much after chilling, add a small splash of milk before serving.

Fresh or frozen raspberries both work really well in this recipe.