Rice pudding
with coconut milk and mango
Rice pudding
| 100 g black rice (e.g. Venere rice) | |
|---|---|
| 150 ml water | |
| ½ tsp vanilla seeds | |
| 100 ml coconut milk | |
| 50 g coconut blossom sugar | |
| 1 tbsp lemon juice |
Serving
| 1 mango | |
|---|---|
| 2 tbsp bilberries | |
| Some edible flowers |
Rice pudding
| Stir all the ingredients up to and including the coconut milk in a porcelain dish. | |
|---|---|
| Cook on a wire shelf at 100 °C for 1 hour using the steam mode. | |
| Stir in the coconut blossom sugar and lemon juice after cooking. Allow to cool. |
Serving
| Peel and dice the mango. | |
|---|---|
| Serve the rice pudding in bowls and garnish with the diced mango, bilberries and edible flowers. |
Cooking steps
| Steaming 100°C for 1 Hrs |
|---|
Tips
Stir in the sugar after cooking otherwise the rice will not cook through.
- 1-litre porcelain dish
- Wire shelf
| Quantity | Ingredient |
|---|---|
| 50 g | coconut blossom sugar |
| 100 g | black rice (e.g. Venere rice) |
| 2 tbsp | bilberries |
| 1 | mango |
| 150 ml | water |
| 1 tbsp | lemon juice |
| 100 ml | coconut milk |
| ½ tsp | vanilla seeds |
| Some | edible flowers |
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