Rice pudding
with coconut milk and mango
Rice pudding
100 g black rice (e.g. Venere rice) | |
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150 ml water | |
½ tsp vanilla seeds | |
100 ml coconut milk | |
50 g coconut blossom sugar | |
1 tbsp lemon juice |
Serving
1 mango | |
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2 tbsp bilberries | |
Some edible flowers |
Rice pudding
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. | |
Stir in the coconut blossom sugar and lemon juice after cooking. Allow to cool. |
Serving
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. |
Cooking steps
Steaming 100°C for 1 Hrs |
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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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