Warm Black Rice Pudding Recipe

Inspired by Frances

Time1h

Serves4

Wong family mango, coconut, white chocolate crumble

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Ingredients

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Pudding

1 cup black rice

2 cups Coconut milk

1 tbs sugar

1 tsp Watkins vanilla extract

1 pinch Celtic sea salt

Mango Topping

1 large mango

1 tbs ReaLime juice

1 tbs Honey

Coconut White Chocolate Crumble

3 1/2 oz (100 g) white chocolate

1 cup desiccated coconut

2 tbs Butter

2 tbs Brown sugar

Method

Prepare Pudding

Cook the Black Rice

Rinse the black rice under cold water. In a saucepan, combine the black rice, coconut milk, sugar, vanilla extract, and a pinch of salt. Bring to a boil over medium heat, then reduce to low and cover. Simmer for about 30-35 minutes, or until rice is tender and creamy.

Prepare Mango Topping

Prepare the Mango

While the pudding is cooking, peel and dice the mango. In a bowl, combine the diced mango with lime juice and honey. Set aside to marinate.

Prepare Crumble

Make the Coconut White Chocolate Crumble

In a small saucepan, melt the butter and white chocolate together over low heat, stirring until smooth. Remove from heat and mix in the desiccated coconut and brown sugar. Spread the mixture onto a baking tray lined with parchment paper and bake at 350°F (175°C) for about 10-12 minutes, or until golden brown. Let it cool and crumble it into pieces.

Assemble the Dish

Serve the Pudding

Once the rice pudding is cooked, spoon it into serving bowls. Top with the marinated mango and sprinkle the coconut white chocolate crumble on top. Serve warm.