Black Rice Coconut Milkshake
A creamy Vietnamese-inspired milkshake blending cooked black rice with coconut milk, whole milk, and condensed milk for a naturally sweet, nutty drink. Black rice adds a subtle earthiness and pleasant chewy texture. Serve cold over ice for the perfect refreshing treat.
- Prep
- 10 min
- Cook
- 30 min
- Wait
- 20 min
- Total
- 1 hr
- Makes
- 2 milkshakes (about 10 oz each)
Steps
Before you start
- Cook the black rice ahead of time or use leftover rice—it must be completely cooled before blending
- Chill all milk and condensed milk in the refrigerator for at least 1 hour
- Have a blender ready and clean
Cook the black rice
- Rinse 1/3 cup (65 g) black rice under cold water until the water runs clear.
- Add to a medium saucepan with 1 cup (240 ml) water.
- Bring to a boil over high heat, then reduce to low, cover, and simmer for 25–30 minutes until the rice is tender and most water has been absorbed.
- The rice should be soft enough to blend smoothly.
- Let cool completely at room temperature (at least 15–20 minutes).
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Ready when: Rice is tender and grains are fully cooked; water is mostly absorbed
Tip: Make the rice 1–2 hours ahead so it has time to cool; warm rice will melt the ice and dilute the shake
Combine all ingredients
- Pour the chilled coconut milk, cold whole milk, and cold condensed milk into a blender.
- Add the cooled cooked black rice and vanilla extract.
- Do not add ice yet.
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Tip: Use a high-powered blender if you have one; the black rice can be slightly grainy in a standard blender, which is normal and adds pleasant texture
Blend until smooth
- Blend on high speed for 60–90 seconds until the mixture is smooth and creamy.
- The black rice should be fully incorporated with no large chunks visible.
- Stop and scrape down the sides with a spatula if needed, then blend again for 15 seconds.
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Ready when: Mixture is smooth, creamy, and pale gray-brown in color with no visible rice chunks
Tip: If the shake is too thick, add 1–2 tablespoons (15–30 ml) of milk and blend again; if too thin, add a few more tablespoons of cooked rice
Add ice and serve
- Add 1 cup (200 g) ice cubes to the blender and pulse 4–5 times until the ice is broken up and the shake becomes thick and cold.
- Do not over-blend or the shake will become watery.
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Ready when: Shake is thick, frothy, and very cold; ice is broken into small pieces
Tip: Pulse gently—aggressive blending melts the ice too fast and waters down the shake
Pour and drink immediately
- Pour the milkshake into 2 tall glasses, dividing evenly.
- Serve at once with a straw or spoon.
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Tip: Drink right away before the shake separates or the ice melts too much
Good to know
Tips
- Black rice cooks longer than regular white rice and has a nutty, slightly sweet flavor that pairs beautifully with coconut milk. Don't skip the cooking step or use uncooked rice.
- Chill all your dairy products in advance—cold ingredients are key to a creamy, smooth shake that stays cold without needing extra ice.
- The ratio of coconut milk to whole milk can be adjusted to taste: use more coconut milk for a richer, more tropical flavor, or more whole milk for a lighter shake.
- If you don't have black rice on hand, glutinous (sticky) rice or even white jasmine rice can be substituted, though the flavor and color will be different.
Make ahead
Black rice can be cooked 1–2 days in advance and stored in an airtight container in the refrigerator. Bring to room temperature or chill before blending.
Storage & reheating
This shake is best consumed immediately. If there are leftovers, pour into an airtight container and refrigerate for up to 4 hours, though the texture will thin as ice melts. Do not freeze.
Substitutions
- unsweetened coconut milk (canned, full-fat) → Canned light coconut milk or coconut cream. Light coconut milk will make a less rich shake; coconut cream will make it thicker and more decadent. Adjust the amount of whole milk to achieve your preferred consistency.
- sweetened condensed milk, cold → 1/4 cup (60 ml) simple syrup or 2–3 tablespoons (25–38 g) granulated sugar blended with the liquids. Condensed milk is traditional and adds a distinctive sweetness; sugar will be less creamy but provides sweetness.
- vanilla extract → Ground cardamom or a pinch of ground cinnamon. Cardamom is popular in Vietnamese beverages; use 1/8 teaspoon for a subtle spice.
- whole milk, cold → Evaporated milk or 2% milk. Evaporated milk will make the shake richer; 2% milk will make it slightly lighter. Adjust condensed milk if desired.
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- Cuisine
- Vietnamese
- Main ingredient
- Rice
- Method
- No-Cook