Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, indonesian-style coconut black rice pudding with mango - vegan. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Free UK Delivery on Eligible Orders Specialised Healthy Snacks & Treats. Great recipe for Indonesian-style Coconut Black Rice Pudding with Mango - vegan. This is a breakfast dish. and one of my favourites!
Indonesian-style Coconut Black Rice Pudding with Mango - vegan is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. Indonesian-style Coconut Black Rice Pudding with Mango - vegan is something that I have loved my whole life. They’re nice and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. You can cook indonesian-style coconut black rice pudding with mango - vegan using 11 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Indonesian-style Coconut Black Rice Pudding with Mango - vegan:
- Get 1/2 cup black rice, soaked overnight
- Get 1/2 can coconut milk, full fat or low fat… and you can use extra as a garnish
- Prepare 1 cup water - maybe more
- Make ready 1/2 vanilla pod or 1 tsp vanilla extract
- Make ready Pinch salt
- Take 1 tbsp maple syrup or coconut sugar
- Take 1 handful coconut flakes
- Take For mango topping:
- Take 1/2 cup mango chunks
- Take 1/2-1 tsp ginger powder
- Prepare Some water
I've put some twist to the recipe making the texture a slightly smoother. Black glutinous rice is a type of black rice, which turns to a deep purple when it is cooked. Its rich color makes an impressive addition to any dish and turns the water it is cooked in a dark purple. This is a type of rice.
Instructions to make Indonesian-style Coconut Black Rice Pudding with Mango - vegan:
- Soak the rice overnight in about 2 cups of water.
- 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.
- 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.
- 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.
- 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 😁)
- Serve the rice, topped with the coconut and mango (or your fruit of choice). Add some more coconut milk if you like and enjoy!
Steps cook Indonesian-style Coconut Black Rice Pudding with Mango - vegan. Drain the rice and place in a pan with the coconut milk, water and vanilla pod. In a small saucepan, combine the rice, water, ½ cup of the coconut milk, the date, and the salt. Divide coconut rice pudding between bowls or ramekins, swirl through a generous spoonful of the mango puree and garnish with the sliced mango and coconut chips. In a small saucepan, combine the rice, water, cup of the coconut milk, the date, and the salt.
So that’s going to wrap it up for this special food indonesian-style coconut black rice pudding with mango - vegan recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
