Coconut Black Rice Pudding
Serves 4
Ingredients
200g (7oz) Oriental black rice
sea salt
5 tbsps light brown muscovado sugar
300 ml (10½fl.oz)
canned coconut milk
1 mango, peeled
Method
1 Wash the rice until the water runs clear.
Tip into a saucepan and add 450ml (16 fl.oz) of water. Bring to the boil, stir once,
cover and reduce the heat to a low simmer. Cook for 30-
2 Put the coconut milk, a pinch of salt and 2 tablespoons
of muscovado sugar into a small saucepan. Set over a low heat and simmer until it
has slightly thickened. Cut the mango flesh away from its stone in 4 segments. Finely
slice each segment lengthways.
3 Gently turn the rice out on to 4 plates, add the
milk and garnish with the mango. Serve warm or cold.
David’s Note
I added about 50g of creamed coconut with the coconut milk, this makes it thicker without so much boiling and losing the flavour