Black Rice Pudding with Mango Purée
- Prep Time: 50 minutes
- Servings: 6
200g black rice
300ml (1¼ cup) water
150ml (⅔ cups) coconut milk
1 vanilla pod
2 tbsp maple syrup (for sweetening, if needed)
1 pinch of sea salt
1 tbsp shredded coconut
1. In a pot, bring the water, coconut milk and black rice to a boil and simmer on medium heat for 40-50 minutes. If all liquids have evaporated, but the rice is not yet done, add some more water.
2. Slice open the vanilla pod and scrape out the vanilla. Add the vanilla, the empty pod and a pinch of salt to the cooking rice.
3. Cut the mango and blend it with an immersion blender into a purée.
4. Fill the rice into small glasses or bowls. Top it with a bit of mango purée and coconut flakes. If you wish it to be sweeter, add a little maple syrup. Enjoy!