Hi, I’m Kate. Today, we’re going to prepare indonesian-style coconut black rice pudding with mango - vegan recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I am going to make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Indonesian-style Coconut Black Rice Pudding with Mango - vegan Recipe
Indonesian-style Coconut Black Rice Pudding with Mango - vegan is one of the most favored of recent trending foods in the world. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. Indonesian-style Coconut Black Rice Pudding with Mango - vegan is something which I have loved my entire life. They’re fine and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can cook indonesian-style coconut black rice pudding with mango - vegan using 11 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Indonesian-style Coconut Black Rice Pudding with Mango - vegan:
- Take 1/2 cup black rice, soaked overnight
- Prepare 1/2 can coconut milk, full fat or low fat… and you can use extra as a garnish
- Prepare 1 cup water - maybe more
- Make ready 1/2 vanilla pod or 1 tsp vanilla extract
- Get Pinch salt
- Make ready 1 tbsp maple syrup or coconut sugar
- Take 1 handful coconut flakes
- Take For mango topping:
- Prepare 1/2 cup mango chunks
- Make ready 1/2-1 tsp ginger powder
- Take Some water
Steps to make Indonesian-style Coconut Black Rice Pudding with Mango - vegan:
- Soak the rice overnight in about 2 cups of water.
- 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.
- 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.
- 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.
- 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 😁)
- 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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