Recipes
Mango Black Rice Pudding
4 Servings
42 Minutes
Easy
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.
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About the chef
Urvashi Pitre
Urvashi Pitre is a renowned cookbook author, blogger, and tech enthusiast who specializes in creating recipes that bring people together. Her passion for food began in her childhood home, where meals were a shared experience of love and community. With a background in client services and entrepreneurial ventures, Pitre has written several highly-rated cookbooks, focusing on simplifying cooking with gadgets like the Instant Pot and air fryer. She’s celebrated for her ability to deliver delicious, easy-to-follow recipes for home cooks.
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