Coconut Black Rice Pudding with Mango
This Coconut Black Rice Pudding with Mango is a rich and creamy dessert featuring nutty black rice cooked in coconut milk, lightly sweetened with a hint of vanilla, and topped with fresh mango. A delicious and naturally gluten-free treat inspired by Southeast Asian cuisine.
Equipment
- Saucepan
- Mixing bowl
- Wooden spoon
Ingredients
- 3/4 cup black rice rinsed and drained
- 1 1/2 cups water
- 1 1/2 cups coconut milk full-fat
- 1/4 cup brown sugar or coconut sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 large mango peeled and sliced
- 1 tbsp toasted coconut flakes for garnish
Instructions
- In a saucepan, combine the black rice and water. Bring to a boil over medium heat, then reduce heat to low, cover, and simmer for 30 minutes.
- Stir in the coconut milk, brown sugar, and salt. Continue cooking uncovered, stirring occasionally, until the mixture thickens and the rice is tender, about 15 minutes.
- Remove from heat and stir in the vanilla extract.
- Allow the pudding to cool slightly before serving. It will continue to thicken as it cools.
- Spoon the pudding into bowls and top with fresh mango slices.
- Garnish with toasted coconut flakes before serving.
Notes
- Storage: Store in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of coconut milk if needed.
- Sweetener Options: Adjust sweetness to taste using honey, maple syrup, or coconut sugar.
- Serving Tip: Enjoy warm or chilled for different textures and flavors.