BLACK RICE PUDDING

INGREDIENTS:

Makes 6 small portions:
  • 185g of black rice
  • 600ml of water
  • 250ml of canned coconut milk
  • 40g of desiccated coconut or coconut chips
  • 50g of organic coconut palm sugar
  • 1/2 a teaspoon of pink himalayan salt
  • 1 teaspoon of ground cinnamon
  • 1 teaspoon of vanilla
  • 1 whole fresh mango

METHOD:

  • Overnight soak your black rice in a bowl with your water. This Doesn’t have to be overnight but the longer you can soak your rice for the quicker and easier it will cook
  • Place your soaked rice into a sauce pan with all of the water.
  • On full heat bring it to the boil, once boiling turn down the heat to a gentle simmer and leave it for 30 minutes stirring every 5 minutes or so just to make sure its not sticking to the pan
  • After 30 minutes your rice should be fully cooked and soft, if you didn’t soak your rice for long it may need a bit longer to fully cook
  • Add in your coconut milk, desiccated coconut, sugar, vanilla, cinnamon and salt and cook this out for a further 10minutes on a low heat.
  • Dice your fresh mango
  • Serve your rice pudding, top it with fresh mango and Enjoy !