Recipe of Quick Indonesian-style Coconut Black Rice Pudding with Mango - vegan

Hey everyone, it's Louise, welcome to my recipe page. Today, we're going to make a distinctive dish, Steps to Prepare Homemade Indonesian-style Coconut Black Rice Pudding with Mango - vegan. It is one of my favorites food recipes. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Indonesian-style Coconut Black Rice Pudding with Mango - vegan is 2 people. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we must prepare a few ingredients. You can have Indonesian-style Coconut Black Rice Pudding with Mango - vegan using 11 ingredients and 6 steps. Here is how you cook it.

This is a breakfast dish ... and one of my favourites! It’s very simple to make and it smells and tastes amazing. Soaking the rice overnight is worth it as that’s generally a good thing for grains and it means it will cook faster. You can use any kind of fruit to top the rice pudding: mango, banana, kiwi, pomegranate ... This time i made a warm mango topping 😋 #breakfast #vegan

Ingredients and spices that need to be Take to make Indonesian-style Coconut Black Rice Pudding with Mango - vegan:

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

Steps to make 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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