Black Rice Pudding with Mango Compote and a Salted Coconut Crema
This Black Rice Pudding is both savoury but sweet and very coconutty! Unique to Thailand this dish is known to be enjoyed as both a breakfast and a dessert. Dessert for breakfast? Yes please! Being both vegan and dairy-free this is sure to be a crowd pleaser.
Spiced Coconut & Almonds
Preheat the oven to 180 degrees Celsius.
Place the coconut flakes and chopped almonds into a bowl. Stir in the maple syrup and mixed spice.
Once well mixed, place it onto a baking tray lined with parchment paper
Bake for 6-8 minutes or until golden brown. Set aside to cool down
Add mango and water into a small saucepan.
Bring to boil over medium heat. Once boiling, reduce the heat to low, cover and simmer for 10 minutes.
Next stir in the maple syrup and agar. Break mango apart with a fork. Simmer for a further 3 minutes.
Pour the compote into a heat-proof container and allow to cool.
Salted Coconut Crema
Place all ingredients into a mixing bowl. Stir until well combined. Set aside.
Black Rice Pudding
Place the black rice in a bowl and cover with water. Let it soak for 3 hours or overnight.
Next strain the rice and place into a medium pan.
Add the water, and coconut milk. Bring to boil for 3 min, then turn down the heat and let it simmer for 25 minutes, stirring constantly so the rice pudding doesn’t burn.
Once the rice is fully cooked and has a creamy consistency, stir in the coconut sugar and cinnamon.
Top with the coconut yogurt, mango compote and toasted almonds and coconut.