Sticky Black Rice Pudding With Mango & Coconut Yoghurt

Try out this healthy & refreshing dessert that's perfect for the summer!
By Market Magazine
Sticky Black Rice Pudding With Mango & Coconut Yoghurt

Sticky Black Rice Pudding With Mango & Coconut Yoghurt

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hour 10 minutes


  • 1 cup 1 black rice

  • 3 cups 3 water

  • 1 1 ⁄4 tsp salt

  • 1 1 ⁄2cup caster sugar

  • 1 1 1⁄2cups coconut milk

  • 2 2 mangoes, peeled, sliced

  • 2 cups 2 coconut yoghurt

  • Toasted coconut flakes and mint leaves, to garnish


  • Bring rice, water and salt to boil in a heavy-based saucepan. Reduce heat to low and cover with a lid. Simmer for approximately 30-40 minutes until rice is cooked, but still has a bit of moisture in the pot.
  • Stir in sugar and coconut milk and bring to the boil over a high heat. Reduce heat to a simmer, stirring occasionally for 20 minutes, then stirring constantly for 10 minutes until the mixture is thick and rice is tender but still chewy.
  • Remove from heat and cool for approximately 30 minutes, stirring occasionally as it cools.
  • Divide rice into serving glasses or bowls. Top with sliced mango and a generous dollop of coconut yoghurt. Garnish with coconut and mint.

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