Coconut Thai Black Rice

Coconut Thai Black Rice

Throughout my life I have fought routine — the standard, the expected, the neatly boxed. I rebelled through clothes, music, hair, choices. I would instinctively step away from anything that felt like it was ushering me toward convention.

But nature — and therefore life — is always about balance.

Somewhere along the way I noticed patterns creeping in quietly. Meals appearing at the same time, plated the same way. Food becoming fuel rather than experience. Even rebellion, it turns out, can become a uniform if you’re not paying attention.

And so, eyes open and light shining, it felt like time to shake things up — starting with breakfast.

I’ve loved black rice for many years, first encountering it at cookery school during our Asian cuisine module. While the curriculum itself barely brushed authenticity, the people you meet in kitchens often teach you far more than the syllabus ever could. Jackie — a Thai cook with blond-tipped hair, rapid movements and minimal English — worked with speed and precision, quietly scoffing at our very European instructors. Blink and you missed something important.

Black rice was different. It required patience. Time. Stillness.

And the reward was deep, grounding comfort.

Why You’ll Love This Coconut Thai Black Rice

• Naturally gluten free and dairy free

• Deeply nourishing, slow-release energy

• Comforting without being heavy

• Can be made ahead for easy mornings

• Delicious warm or cold

• Easily adaptable with seasonal flavours

It’s breakfast that feels intentional — not rushed.

Thai black rice is a true whole food. It contains more of the intact grain than even brown rice, which means higher fibre, minerals and antioxidants. It’s grounding, sustaining and quietly powerful.

I soak my rice before cooking for two reasons. First, it dramatically reduces cooking time. Second, soaking helps break down phytic acid, making the rice easier to digest and its nutrients more bio available.

This recipe is simple and Thai-inspired, but it’s also a base — a place to begin. Pumpkin spice with maple syrup. Cherry, orange and star anise at Christmas. Cardamom and pear in winter. You can play endlessly.

This is how I’m gently disrupting routine — not by removing comfort, but by redefining it.

Recipe: Coconut Thai Black Rice

Serves: 4
Prep Time: 5 minutes (plus soaking)
Cook Time: 1 hour
Difficulty: Easy

Ingredients

• 1 cup Thai black rice

• 3 cups water

• 1 × 400g can coconut cream

• ¼ cup coconut sugar

• 1 kaffir lime leaf

• 1 tsp vanilla extract

• Fresh fruit, to serve (optional)

Preparation

Cover the black rice with plenty of water and soak for at least 4 hours, preferably overnight.
Drain and rinse before cooking.

Slow Cooker Method

1. Place soaked rice and water into the slow cooker.

2. Cook on low for 3 hours, or until the water is absorbed.

3. Stir in coconut cream, kaffir lime leaf, vanilla and coconut sugar.

4. Leave uncovered for 10 minutes to thicken and allow flavours to meld.

5. Remove the lime leaf and serve warm — or cool and refrigerate.

Stovetop Method

1. Place soaked rice and water into a saucepan over medium-low heat.

2. Cook until the liquid is absorbed and rice is tender.

3. Stir in coconut cream, kaffir lime leaf, vanilla and coconut sugar.

4. Simmer gently for 10 minutes uncovered.

5. Remove lime leaf and serve warm or chilled.

Tips & Variations

• Add cinnamon, cardamom or star anise for warmth

• Swap coconut sugar for maple syrup or honey

• Stir through roasted pumpkin for an autumn version

• Serve with mango, banana, berries or poached pears

• Sprinkle with toasted coconut, seeds or nuts

Serving & Storage

• Serve warm like a rice porridge or chilled like a pudding

• Keeps in the fridge for up to 4 days in an airtight container

• Reheat gently with a splash of water or coconut milk

• Ideal for grab-and-go breakfast jars

FAQ

Q. Where can I buy Thai black rice?

Asian grocery stores or online specialty food retailers.

Q. Can I skip soaking the rice?

You can, but cooking time will increase significantly and digestion may be heavier.

Q. Is this suitable for kids?

Yes — it’s naturally sweet, comforting and filling.

Q. Can I make this sugar free?

Yes, simply omit the sugar or sweeten naturally with fruit.

This is comfort without complacency. Familiar, yet quietly disruptive.

A bowl of Coconut Thai Black Rice slows the morning down. It asks you to sit. To eat with intention. To remember that routine isn’t the enemy — stagnation is.

This is nourishment, balance and rebellion — all in one bowl.

Coconut Thai Black Rice

Ingredients

• 1 cup Thai Black Rice
• 3 cups Water
• 1 400g Can Coconut cream
• 1/4 cup coconut sugar
• 1 kafir lime leaf
• 1 tsp Vanilla extract
• Fruit optional serving

Instructions

Rice Preperation

• Cover the 1 cup of black rice with plenty of water and leave to soak for at least 4 hrs or preferably over night.
• Once soaked, drain and rinse.

Slow Cooker Instructions

• Place into a slow cooker with 3 cups of water, set to low and leave for 3 hrs or until all the water has been absorbed.
• Add the coconut cream, kafir lime leaf, vanilla extract and coconut sugar and stir to combine. Leave for 10 minutes for the flavours to meld and for the liquid to thicken slightly. I leave the lid off for this.
• Once cooked remove kafir lime leaf and either serve hot with your choice of toppings or cool slightly and refrigerate to serve cold with a selection of fruits and seeds.

Stove Top Instructions

• Place the soaked rice into a sauce pan with 3 cups of water and cook on medium low until all the water is absorbed.
• Add the coconut cream, kafir lime leaf, vanilla extract and coconut sugar and stir to combine. Leave for 10 minutes for the flavours to meld and for the liquid to thicken slightly. I leave the lid off for this.
• Once cooked remove kafir lime leaf and either serve hot with your choice of toppings or cool slightly and refrigerate to serve cold with a selection of fruits and seeds.

Notes

• Thai black rice can be found at Asian grocery stores or online.
• Coconut Sugar can be substituted with any other sugar of choice including syrups. I chose to use coconut sugar for 3 reasons, I had it on hand, I wanted to up the mineral content of the meal and I wanted to keep to similar flavour profiles.

 

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