Indonesian-style Coconut Black Rice Pudding with Mango - vegan
Indonesian-style Coconut Black Rice Pudding with Mango - vegan

Hey everyone, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, indonesian-style coconut black rice pudding with mango - vegan. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Indonesian-style Coconut Black Rice Pudding with Mango - vegan is one of the most favored of current trending meals in the world. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look wonderful. Indonesian-style Coconut Black Rice Pudding with Mango - vegan is something that I have loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can have indonesian-style coconut black rice pudding with mango - vegan using 11 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Indonesian-style Coconut Black Rice Pudding with Mango - vegan:
  1. Take 1/2 cup black rice, soaked overnight
  2. Make ready 1/2 can coconut milk, full fat or low fat… and you can use extra as a garnish
  3. Make ready 1 cup water - maybe more
  4. Get 1/2 vanilla pod or 1 tsp vanilla extract
  5. Make ready Pinch salt
  6. Prepare 1 tbsp maple syrup or coconut sugar
  7. Prepare 1 handful coconut flakes
  8. Get For mango topping:
  9. Make ready 1/2 cup mango chunks
  10. Take 1/2-1 tsp ginger powder
  11. Make ready Some water
Steps to make Indonesian-style Coconut Black Rice Pudding with Mango - vegan:
  1. Soak the rice overnight in about 2 cups of water.
  2. Drain the rice and place in a pan with the coconut milk, water and vanilla pod. Bring to a boil, reduce to a simmer and cover. Stir regularly. Cook for about 45 mins or until the rice is tender. You want a little liquid left. If the liquid dries out, add a little more water.
  3. Meanwhile, preheat oven to 160 C. Put the coconut flakes on a baking tray and toast for 5-10 mins until they are just turning golden brown.
  4. To make the warm mango topping, add the mango chunks to a small pan with a splash of water and the ginger powder. Cook over a low to medium heat for about 10 minutes - the mixture will bubble and reduce. Add a little more water if it dries out. If you’re not warming the fruit, chop it up ready to serve.
  5. When the rice is cooked, stir through the salt and the maple syrup or sugar. (Don’t forget to take the vanilla pod out before serving 😁)
  6. Serve the rice, topped with the coconut and mango (or your fruit of choice). Add some more coconut milk if you like and enjoy!

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