Topped with fresh mangoes and toasted coconut, this healthy South-East Asian version of rice pudding is perfect for breakfast or dessert. Black rice may not be as common as other types of rice but it actually contains the most antioxidants and nutritional value, even more than brown rice. Gluten and dairy-free, this is absolutely delicious served warm, especially during colder days.
Chef: Justine Schofield
Preparation time: 5 minutes
Cooking time: 45 minutes
1 cup black rice
1 x(400ml) can coconut cream
1 vanilla bean, seeds scraped
1 cinnamon stick
⅓ cup coconut sugar or brown sugar
1 cup coconut flakes
1 ripe mango, sliced
½ tsp salt
Combine the black rice, 2 cups water, vanilla bean, cinnamon stick and half the coconut cream in a saucepan and place over medium heat. Bring to a simmer then reduce heat to low, cover and cook for 30 minutes or until rice is tender.
Preheat the oven to 180C.
Place the coconut on a baking tray and bake for 5-8 minutes or until golden then remove from the oven and cool completely.
Remove the cinnamon stick from the rice and discard. Stir through the coconut sugar and a pinch of salt then cook for a further 5 minutes until dissolved. Remove from the heat.
Divide between bowls and top with remaining coconut cream. Top with slices of mango and the coconut flakes.
This recipe is cooked using the Tefal Multicook & Stir. To know more about the product, please click here.