Simple Way to Prepare Speedy Indonesian-style Coconut Black Rice Pudding with Mango - vegan

Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, indonesian-style coconut black rice pudding with mango - vegan. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Indonesian-style Coconut Black Rice Pudding with Mango - vegan is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It’s simple, it is quick, it tastes delicious. Indonesian-style Coconut Black Rice Pudding with Mango - vegan is something that I have loved my whole life. They are nice and they look wonderful.

To get started with this recipe, we must first prepare a few components. You can cook indonesian-style coconut black rice pudding with mango - vegan using 11 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Indonesian-style Coconut Black Rice Pudding with Mango - vegan:

1. Make ready 1/2 cup black rice, soaked overnight
2. Prepare 1/2 can coconut milk, full fat or low fat… and you can use extra as a garnish
3. Make ready 1 cup water - maybe more
4. Take 1/2 vanilla pod or 1 tsp vanilla extract
5. Prepare Pinch salt
6. Make ready 1 tbsp maple syrup or coconut sugar
7. Prepare 1 handful coconut flakes
8. Take For mango topping:
9. Take 1/2 cup mango chunks
10. Prepare 1/2-1 tsp ginger powder
11. Prepare Some water

Steps to make Indonesian-style Coconut Black Rice Pudding with Mango - vegan:

1. Soak the rice overnight in about 2 cups of water.
2. Drain the rice and place in a pan with the coconut milk, water and vanilla pod. Bring to a boil, reduce to a simmer and cover. Stir regularly. Cook for about 45 mins or until the rice is tender. You want a little liquid left. If the liquid dries out, add a little more water.
3. Meanwhile, preheat oven to 160 C. Put the coconut flakes on a baking tray and toast for 5-10 mins until they are just turning golden brown.
4. To make the warm mango topping, add the mango chunks to a small pan with a splash of water and the ginger powder. Cook over a low to medium heat for about 10 minutes - the mixture will bubble and reduce. Add a little more water if it dries out. If you’re not warming the fruit, chop it up ready to serve.
5. When the rice is cooked, stir through the salt and the maple syrup or sugar. (Don’t forget to take the vanilla pod out before serving 😁)
6. Serve the rice, topped with the coconut and mango (or your fruit of choice). Add some more coconut milk if you like and enjoy!

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