Name: Mango Black Rice Pudding
Total time: 37 min
Yield: 4 Servings
Ingredients: 1 cup black rice (rinsed and drained); 1 cup Water; 1 1/2 cups full fat coconut milk (divided); 1/2 cup sugar; 1/2 tsp kosher salt; 1 cup peeled (diced ripe mango)

Mango Black Rice Pudding

By :Urvashi Pitre

This is a creamy and delicious cold pudding that has diced ripe mango served with it. Not only does it make an elegant and unusual presentation, but it’s comforting and familiar. It’s also perfect for those who are dairy-free.

Course

Dessert

Difficulty

Easy

Browse Category

Dessert

Duration

42 Minutes

Diet	Dairy Free, Egg Free, Gluten Free, Nut-Free, Soy-Free

Cooking Technique

Pressure Cook

Main Ingredient

Black Rice, Full-Fat coconut milk, Kosher salt, Ripe Mango, Sugar

Keyword

dessert, instant pot, vegetarian

Home Category

Dessert

Cook Time

37 Minutes

Passive Time

5 Minutes

Servings

4 Servings

Ingredients

1 cup black rice rinsed and drained
1 cup Water
1 1/2 cups full fat coconut milk divided
1/2 cup sugar
1/2 tsp kosher salt
1 cup peeled diced ripe mango

Course

Dessert

Difficulty

Easy

Browse Category

Dessert

Duration

42 Minutes

Diet	Dairy Free, Egg Free, Gluten Free, Nut-Free, Soy-Free

Cooking Technique

Pressure Cook

Main Ingredient

Black Rice, Full-Fat coconut milk, Kosher salt, Ripe Mango, Sugar

Keyword

dessert, instant pot, vegetarian

Home Category

Dessert

Cook Time

37 Minutes

Passive Time

5 Minutes

Servings

4 Servings

Ingredients

1 cup black rice rinsed and drained
1 cup Water
1 1/2 cups full fat coconut milk divided
1/2 cup sugar
1/2 tsp kosher salt
1 cup peeled diced ripe mango

Instructions

In the Instant Pot, combine the rice, water, 1/2 cup of the coconut milk, sugar, and salt. Secure the lid on the pot. Close the pressure-release valve. Select Pressure Cook/Manual and set the pot at High Pressure for 22 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 15 minutes, then release any remaining pressure.
Open the lid and vigorously stir the rice to break up the grains. Slowly add the remaining 1 cup coconut milk, stirring constantly. (You may not need all of the coconut milk to reach your desired consistency, which should be pudding-like.) Let the rice sit for 5 or so minutes to soak up all the coconut milk. If it hasn’t reached your desired consistency, add a bit of water. Spoon into serving bowls. Top each bowl of pudding with some diced mango just before serving.