Black Rice Pudding Cakes with Mango Sorbet

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Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.
  • 2 cup Hinode Black Rice

  • cup Water

  • 2 cup Coconut Milk

  • 6 Eggs

  • 1 cup Turbinado Sugar

  • 2 tbsp Ginger (freshly minced)

  • 2 tsp Vanilla

  • Mango Sorbet

Black Rice

Black rice is treasured for its nutritional values, exquisite burgundy-purple colour when cooked, chewy texture and a rich, nutty flavour. It creates a striking contrast in any dish and is often prepared as a dessert, such as black rice pudding.


Longer Grains

Longer Grains



Hint of Sweetness

Hint of Sweetness

Photo of Black Rice Pudding Cakes with Mango Sorbet


  • Cook black rice according to package directions. Cool slightly and add to a large mixing bowl.

  • In a small bowl, whisk together coconut milk and eggs.

  • Mix the coconut milk and eggs into the rice, along with the sugar, fresh ginger and vanilla until well combined.

  • Scoop into muffin tins and bake for 20-25 minutes until rice is set.

  • Remove from oven and allow to cool at least 15 minutes. To serve, unwrap a rice cake and place on a plate. Top with a scoop of mango sorbet. Serve immediately

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