with coconut milk and mango
Rice pudding
Procedure
100 g black rice (e.g. Venere rice)
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150 ml water
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½ tsp vanilla seeds
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100 ml coconut milk
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50 g coconut blossom sugar
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1 tbsp lemon juice
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Serving
Procedure
1 mango
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2 tbsp bilberries
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Some edible flowers
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Rice pudding
Procedure
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Stir all the ingredients up to and including the coconut milk in a porcelain dish.
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Cook on a wire shelf at 100 °C for 1 hour using the steam mode.
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Stir in the coconut blossom sugar and lemon juice after cooking. Allow to cool.
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Serving
Procedure
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Peel and dice the mango.
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Serve the rice pudding in bowls and garnish with the diced mango, bilberries and edible flowers.
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Cooking steps
Procedure
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Steaming 100°C for 1 Hrs
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Tips
- 1-litre porcelain dish
- Wire shelf
Shopping list
Quantity |
Ingredient |
1 |
mango |
2 tbsp |
bilberries |
150 ml |
water |
100 ml |
coconut milk |
50 g |
coconut blossom sugar |
Some |
edible flowers |
½ tsp |
vanilla seeds |
1 tbsp |
lemon juice |
100 g |
black rice (e.g. Venere rice) |
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