A Recipe for Romance – Black Rice Pudding with Ouzo

By Julie Cader

Emperor’s rice or forbidden rice are luxurious-sounding names for this amazing black rice, an ancient grain that is known for a delicious roasted nutty taste, soft texture and beautiful deep purple color. A combination of black rice, white chocolate and Ouzo makes for a perfect recipe for romance!

1½ cups Heirloom Black California Rice
3 cups water
¼ teaspoon salt

1 can coconut milk, 13½-ounce
½ cup sugar
1 cup Ghiradelli Classic White Chips
¼ cup Ouzo (anise-flavored aperitif)
½ teaspoon salt, split between rice and milk
1 teaspoon vanilla extract

Whipped cream for topping.

Rinse rice in cold water and drain. In a large, heavy saucepan, combine
black rice with water and salt. Bring to a boil, stir again to blend, reduce heat to a simmer, cover and cook for 35 minutes.

In a smaller saucepan, mix coconut milk, sugar, chips, Ouzo and ¼ teaspoon of salt. Bring to a slow boil and remove from heat. Stir coconut milk mixture into cooked black rice. Bring rice mixture back to a slow boil, cover, reduce heat and simmer for 30 minutes. Stir in vanilla extract and let rice sit to absorb any remaining liquid as it cools.

Serve in an attractive dish that compliments the deep purple color of the black rice. Top with whipped cream for an extra pop!


Julie is Finance & Administration Manager for the California Rice Commission, and a big proponent of trying new recipes- especially if they feature California rice.