Sticky Black Rice Pudding With Mango & Coconut Yoghurt
Serves
7
Preparation
15
minutesCooking
1
hour 10 minutesIngredients
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
Method
- 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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