Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a special dish, indonesian-style coconut black rice pudding with mango - vegan. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Indonesian-style Coconut Black Rice Pudding with Mango - vegan is one of the most favored of current trending meals on earth. It’s simple, it is fast, it tastes yummy. It is appreciated by millions every day. They’re nice and they look fantastic. Indonesian-style Coconut Black Rice Pudding with Mango - vegan is something which I have loved my whole life.
To begin with this particular recipe, we have to 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 that.
The ingredients needed to make Indonesian-style Coconut Black Rice Pudding with Mango - vegan:
- Take 1/2 cup black rice, soaked overnight
- Take 1/2 can coconut milk, full fat or low fat… and you can use extra as a garnish
- Take 1 cup water - maybe more
- Take 1/2 vanilla pod or 1 tsp vanilla extract
- Get Pinch salt
- Take 1 tbsp maple syrup or coconut sugar
- Get 1 handful coconut flakes
- Make ready For mango topping:
- Prepare 1/2 cup mango chunks
- Get 1/2-1 tsp ginger powder
- Make ready Some water
Steps 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!
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 reading. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
