Black Sesame Matcha Rice Pudding is a creamy short grain rice pudding with that earthy matcha flavor and a deep, nutty black sesame finish. It’s the kind of dessert I make when I want something cozy but not boring, and I want it to taste like a real treat.

The texture is thick and creamy with little tender grains of rice, and the flavor has that toasty sesame edge that keeps it from feeling like plain vanilla pudding. I like this version because the coconut milk makes it richer, and the matcha gives it a clean, slightly bitter balance that I think works really well here.

I serve it warm when I want something comforting after dinner, or chilled when I want a make-ahead dessert that feels a little more “set” and spoonable. A simple sprinkle of toasted black sesame seeds is enough, but berries and a little whipped cream are both really nice too.

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Why You’ll Love This Recipe

Stovetop dessert: No baking, no water bath, no extra steps. Just a saucepan and a spoon.

Really creamy: Short grain rice plus whole milk and coconut milk gives you that thick, spoon-coating texture I want in rice pudding.

Matcha + sesame combo: The earthy matcha and nutty black sesame taste like they belong together, and it feels a little more interesting than classic cinnamon rice pudding.

Easy to serve warm or cold: It’s great right off the stove, and it also chills into a firmer pudding for later.

Gluten-free dessert: This one works for a lot of people as-is, which is handy if you’re feeding a group.

Key Ingredients

Rice Pudding Base

Short grain white rice: I use sushi rice here. It’s what gives you that creamy-but-still-chewy rice pudding texture.
Whole milk: Whole milk makes a big difference in how rich it tastes. Lower-fat milk will work, but it won’t feel as plush.
Canned coconut milk: Use the regular full-fat kind, not coconut beverage from a carton. It adds richness and a light coconut background that works with matcha.
Granulated sugar: Simple and clean. You can tweak it slightly based on how sweet you like rice pudding, especially if you’re adding toppings.
Kosher salt: Don’t skip it. It keeps the pudding from tasting flat and helps the sesame taste more “roasted.”
Vanilla extract: This rounds everything out. It’s subtle, but it makes the pudding taste more finished.

Matcha and Black Sesame

Matcha powder: Use a matcha you like the taste of. It doesn’t need to be the most expensive ceremonial matcha, but old, dull matcha can taste a little dusty.
Hot water: Just enough to smooth out the matcha so it mixes in evenly without clumps.
Black sesame paste: This is the main flavor. I like the thick paste that’s meant for desserts (sometimes labeled black sesame spread or paste).
Maple syrup or honey: Totally optional, but nice if you want the sesame flavor to pop a bit more. I usually add it if my sesame paste is extra intense or slightly bitter.

To Serve

Toasted black sesame seeds: This is the easiest garnish and it makes the top look nice, too. A quick toast brings out more flavor.
Fresh berries: Optional, but I like the way strawberries or raspberries cut through the richness.
Whipped cream: Also optional, but good if you’re serving this as a proper dessert and not just a snack.

Recipe Instructions

Rinse the rice: Rinse the short grain rice under cool water until the water runs mostly clear, then drain it well.
Simmer the pudding: Add the rice, whole milk, coconut milk, sugar, and salt to a medium saucepan and bring it to a gentle simmer over medium heat.
Cook until creamy: Reduce the heat to low and cook for 25 to 30 minutes, stirring often, until the rice is tender and the mixture is thick and creamy.
Mix the matcha: Whisk the matcha powder with the hot water until smooth.
Stir in the matcha: Stir the matcha mixture into the hot pudding until it turns fully green and looks evenly mixed.
Add the sesame and vanilla: Stir in the black sesame paste and vanilla extract. Add maple syrup or honey if you’re using it, then cook for 1 to 2 minutes more.
Rest and serve: Remove from the heat and let it rest for about 10 minutes to thicken. Serve warm, or chill for about 2 hours for a firmer pudding, then garnish with toasted black sesame seeds and any optional toppings.

My Tips!

This is the section that separates “good” from “wow.” If you read only one part of this post, make it this one — it’s where I reveal my recipe trick.

Recipe Tips & Tricks

Stir more often near the end. Once it starts thickening, it can stick and scorch pretty quickly. I keep a close eye on it for the last 10 minutes and scrape the bottom as I stir.

Keep the simmer gentle. If it’s boiling hard, the milk can reduce too fast and the rice won’t cook as evenly. A low simmer gives you a creamier pudding.

Whisk the matcha smooth first. Matcha clumps are hard to fix once they’re in the pot. Mixing it with hot water first keeps the pudding evenly green.

Adjust the sesame to your taste. Black sesame paste brands vary a lot. If yours is mild, bump it up, or add a spoonful of finely ground toasted black sesame for a stronger flavor.

Give it a short rest before serving. It thickens a lot as it sits. Ten minutes on the counter makes it feel more like rice pudding and less like sweet rice soup.

Simple tweaks

Here’s where the fun begins — a few simple tweaks can turn this recipe from casual treats into the star of any party.

Serving Suggestions

Toasted sesame garnish: Top each bowl with toasted black sesame seeds right before serving. It adds a little crunch and makes the sesame flavor clearer.
Berries: Fresh raspberries or sliced strawberries are nice on the side. I like them most when the pudding is chilled.
Whipped cream: A small spoonful on top makes it feel more like a plated dessert. It’s especially good with an extra sprinkle of sesame.
Tea: I like this with hot green tea or hojicha. Something simple to drink alongside is all it needs.

Eat it later

This section explains how to store leftovers properly and how far in advance the recipe can be prepared.

Storage and Make Ahead

Store leftovers covered in the fridge for up to 4 days. It will thicken quite a bit as it chills, which is normal for rice pudding.

To serve it cold, just give it a good stir first. If it looks too firm, loosen it with a small splash of milk until it’s the texture you like.

To serve it warm again, reheat individual portions in the microwave in short bursts, stirring in between. You may want another splash of milk as it warms up.

If you want to make this recipe ahead, cook it fully, then chill it in a covered container. Add your toppings right before serving.

It could help!

Before you close the tab or print the recipe, scroll through these quick answers.

Recipe FAQs

Can I use jasmine rice or basmati?

I wouldn’t for this one. Long grain rice doesn’t get as creamy, and the texture ends up looser and less “pudding-like.” Short grain or sushi rice is the best choice here.

Do I have to use coconut milk?

No, you can use all whole milk if you prefer. The coconut milk mainly adds richness and body, and it plays nicely with the matcha and sesame.

Why is my rice pudding too thick after chilling?

That’s normal—rice keeps absorbing liquid as it sits. Stir in a splash of milk (a little at a time) until it loosens up.

Can I make the sesame flavor stronger?

Yes. Use 4 tablespoons of black sesame paste, or add 1 tablespoon of finely ground toasted black sesame seeds along with the paste.

What toppings work best besides sesame seeds?

Fresh berries are the easiest and they taste good with matcha. A little whipped cream is nice too, especially if you’re serving it as dessert after dinner.

Keep it with you

The printable version with print button is at the end of the post, easy to follow, and includes all the steps you’ll need.

Black Sesame Matcha Rice Pudding

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Prep Time: 5

Cook Time: 30

Total Time: 35

Serving Size: 4

Creamy short grain rice pudding flavored with earthy matcha and nutty black sesame