Rice pudding

with coconut milk and mango
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Rice pudding

Procedure
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

Procedure
1 mango
2 tbsp bilberries
Some edible flowers

Rice pudding

Procedure
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

Procedure
Peel and dice the mango.
Serve the rice pudding in bowls and garnish with the diced mango, bilberries and edible flowers.

Cooking steps

Procedure
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
Shopping list
Quantity Ingredient
50 g coconut blossom sugar
1 tbsp lemon juice
2 tbsp bilberries
100 g black rice (e.g. Venere rice)
150 ml water
1 mango
½ tsp vanilla seeds
100 ml coconut milk
Some edible flowers

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