Creamy Black Rice Pudding with Coconut Milk and Mango Bliss

This Creamy Black Rice Pudding with Coconut Milk is a healthy and indulgent dessert that features vibrant mango, making it both delicious and vegan-friendly.

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Prep Time 10

Cook Time 35

Resting Time 10

Total Time 55

Servings: 4 bowls

Course: Desserts

Cuisine: Gluten-Free, Vegan

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pudding Base

1 cup Black Rice Rinsed and soaked
2 cups Water For cooking the rice
1/4 cup Sugar Adjust to taste
1 pinch Salt Enhances flavor

For the Creamy Mixture

1 cup Coconut Milk Can substitute with other non-dairy milk
handful Ice Cubes For blending with coconut milk

For the Topping

1 cup Mango Fresh, cubed

Optional Variations

1/2 cup Tapioca Pearls Stir in cooked for added texture
1/2 cup Mochi or Red Bean Paste For unique flavors
as needed Chia Seeds or Nuts For top crunch

Equipment

Medium Saucepan
Blender

Method

Cooking Instructions

Rinse 1 cup of black rice under cold water until clear, soak in room temperature water for 1 hour.
Combine soaked black rice with 2 cups of fresh water in a medium saucepan, bring to a boil, then simmer for 35 minutes.
Remove from heat and let sit covered for 10 minutes, then stir in 1/4 cup of sugar and a pinch of salt while warm.
In a blender, mix 1 cup of coconut milk with a handful of ice and a spoonful of sugar until smooth.
Serve by layering 1/2 cup of black rice with 1/2 cup of the coconut mixture and topping with cubed mango.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 14gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gSodium: 120mgPotassium: 250mgFiber: 5gSugar: 10gVitamin A: 5IUVitamin C: 20mgCalcium: 2mgIron: 10mg

Notes

Soaking rice enhances creaminess. Store components separately to maintain texture. Top with fresh ingredients right before serving.

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