This sticky black rice porridge made of coconut milk, cream and sugar is a rich and creamy decadence with a sweet, fruity floral scent that envelops her mouth, as if it were bathed in a perfume, and only a spoon that has this joy, enough to give them this calming feeling of relaxation and later in their stomach, which is nothing else, which is nothing else. It is great for breakfast and dessert and with sweet, mature mangos is incredibly tasty and divine!
I couldn’t believe that the black rice could be so sweet, tough, creamy and fragrant while cooking, and I was totally planned when I tried it for the first time. That’s why I always keep it in stock in my pantry so that I can cook it when I feel that I am in the mood for it.
About black rice
Black rice (also known as purple rice) is one of the same type of ride -ons called Oryza Sativa, some of which are some adhesive rice. The varieties include Indonesian black rice, Filipino Balatinaw rice and Thai Jasmine Black Rice. The black rice (extreme layer) contains one of the highest mirrors of anthocyans that can be found in food. The grain has a quantity of fiber like brown rice and, like brown rice, has a mild, nutty taste. Black rice has a deep black color and usually becomes deep violet while cooking. His dark purple color is primarily due to its anthocyan content. (Wikipedia)
It is rich in antioxidants, more than in blueberries, it has more fiber and less sugar compared to other types of rice. It is nutritious and completely gluten -free, can therefore be enjoyed by those on a gluten -free diet. Black rice should be stored in an airtight container in a cool, dry place without moisture for longer durability. I throw in a few laurel leaves to keep the beetles away, so it is good after a few years.
Ingredients:
1 cup of black rice
1/2 cup of 100% pure coconut milk
1/2 cup of whipped cream/coconut cream
2-4 tablespoons of sugar for sweets as necessary
1 cup of freshly grated coconut
1-2 ripe mangoes
Instructions:
1. Saxes the dark purple rice in water overnight after rinsing it several times until the water is clear. Place it in the Instant pot and add 1 1/2 cups of water or at least one inch over the rice. Close the lid and set the ventilation to the sealing position and the pressure chef for 10 minutes. When you’re done, leave for 10-12 minutes NPR or until the entire steam is triggered and discover the Instant pot.
2. The rice gets perfect, it could be a bit fluid, like one or two tablespoons of water that you can sauté through 2 minutes. Do not stop stirring as you fry the rice because it quickly holds down.
3. In a clean bowl while they are still hot, mix in 1/2 cup of coconut milk and sugar and let them cool. It quickly absorbs coconut milk.
4. Cut the mangoes into slices, rub the fresh coconut and have it ready.
5. Take a serving plate or a bowl, add a dandruff of the sticky black rice, drizzle some whipped cream (optional) and sprinkle the grated coconut over it, arrange the mangotic windows on the side, drizzle a little more whipped cream on the mango and enjoy!
Notes:
1. It is better to suck the rice overnight to shorten the cooking time.
2. The use of the Instant pot also significantly shortens the cooking time. It was done perfectly in the instant pot in 10 minutes, while it would have taken at least 30 minutes with normal cooking.
3. Use only 100 % pure coconut milk such as aroy-d or others, but without preservatives or guar rubber. If it is difficult to find a good brand that wears 100% pure coconut milk, extract it yourself by grinding the coconut and then trying the milk.
4. Enjoy the black rice porridge with sweet, mature mangoes.
Recipe
Mango coconut -Schwarz -Reiepudding
This sticky black rice porridge made of black rice, coconut, milk/cream and sugar is a creamy decadence with a fruity floral scent that is enjoyed with sweet, mature manos – so tasty and divine!
Ingredients
- Ingredients:
- 1 cup Black rice
- 1 1/2 Cup Water
- 1/2 cup Aroy-d thick coconut milk
- 1/2 cup Whipped cream/coconut cream
- 2-4 TBS Sugar to sweeten as needed
- 1 cup Freshly grated coconut
- 1-2 Ripe mangoes
Instructions
-
Instructions:
-
Soak the dark purple rice in water overnight after rinsing it several times until the water is clear. Place it in the Instant pot and add 1 1/2 cups of water or at least one inch over the rice. Close the lid and set the ventilation to the sealing position and the pressure chef for 10 minutes. When you’re done, leave for 10-12 minutes NPR or until the entire steam is triggered and discover the Instant pot.
-
The rice gets perfect, it could be a bit fluid, like one or two tablespoons of water, which you can sauté through 2 minutes. Do not stop stirring as you fry the rice because it quickly holds down.
-
Take into a clean bowl despite hot, mix 1/2 cup of coconut milk and sugar and let it cool. It quickly absorbs coconut milk.
-
Cut the mangoes into slices, rub the fresh coconut and have it ready.
-
Take a serving plate or a bowl, add a dash of sticky black rice, drizzle some impact cream (optional) and sprinkle the grated coconut over it, arrange the mangotic windows on the side, drizzle a little more impact cream on the mango windows and enjoy.
Notes
1. It is better to suck the rice overnight to shorten the cooking time.
2. The use of the Instant pot also significantly shortens the cooking time. It was done perfectly in the instant pot in 10 minutes, while it would have taken at least 30 minutes with normal cooking.
3. Use only 100 % pure coconut milk such as aroy-d or others, but without preservatives or guar rubber. If it is difficult to find a good brand that wears 100% pure coconut milk, extract it yourself by grinding the coconut and then trying the milk.
4. Enjoy the black rice porridge with sweet, mature mangoes.
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