Recipe: Appetizing Indonesian-style Coconut Black Rice Pudding with Mango - vegan

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

You can cook Indonesian-style Coconut Black Rice Pudding with Mango - vegan using 11 ingredients and 6 steps. Here is how you achieve it.

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

1. It's 1/2 cup of black rice, soaked overnight.
2. Prepare 1/2 can of coconut milk, full fat or low fat... and you can use extra as a garnish.
3. You need 1 cup of water - maybe more.
4. You need 1/2 of vanilla pod or 1 tsp vanilla extract.
5. You need Pinch of salt.
6. Prepare 1 tbsp of maple syrup or coconut sugar.
7. You need 1 handful of coconut flakes.
8. Prepare of For mango topping:.
9. You need 1/2 cup of mango chunks.
10. Prepare 1/2-1 tsp of ginger powder.
11. Prepare of Some water.

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

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!.