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
2 tbsp bilberries
Some edible flowers
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.
Peel and dice the mango.
Serve the rice pudding in bowls and garnish with the diced mango, bilberries and edible flowers.
Steaming 100 °C for 1 Hrs
Stir in the sugar after cooking otherwise the rice will not cook through.