Mango Black Rice Pudding

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

Duration

42 Minutes

Diet

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

Cooking Technique

Pressure Cook

Keywords

4 servings, 42 minutes, black rice, cup water, dairy free, dessert, diced ripe mango, divided, easy, egg free, full fat coconut milk, gluten free, instant pot, kosher salt, nut-free, peeled, pressure cook, rinsed and drained, soy-free, sugar, vegetarian

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.