Simple Way to Make Speedy Indonesian-style Coconut Black Rice Pudding with Mango - vegan

Hey everyone, it's John, welcome to our recipe page. Today, we're going to prepare a special dish, How to Prepare Perfect Indonesian-style Coconut Black Rice Pudding with Mango - vegan. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Indonesian-style Coconut Black Rice Pudding with Mango - vegan, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Indonesian-style Coconut Black Rice Pudding with Mango - vegan delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

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 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 can achieve that.

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 Get 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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So that is going to wrap it up with this special food Easiest Way to Prepare Award-winning Indonesian-style Coconut Black Rice Pudding with Mango - vegan. Thanks so much for reading. I'm confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!