STICKY THAI BLACK RICE PUDDING WITH STRAWBERRY, MANGO & COCONUT YOGURT

Recipe Created By:

Gary Guiney

Serves

20

ready in

25 minutes

difficulty

Easy

What you will need

  • 750g Riso gallo Express Base 2 Nero
  • 25-30 Stroodles Edible Bowls or 15-20 edible wafer cups
  • 1 litre Full Fat Milk
  • 250g Strawberries
  • 1 vanilla pod (split)
  • 250g mango
  • 400 ml coconut milk
  • 3 cups of water
  • 1 tsp ginger
  • 1 cup of Sugar
  • 2 tsp of Nutmeg
  • 3 tsp of Desiccated coconut
  • 150g coconut yogurt

How to prepare:

In a deep pan add your milk, water, sugar, vanilla pod, spices and finally your Nero rice. Cook at a low heat for 15-20 mins.

Once the milk has reduced right down, remove your vanilla pod as it will already have enhanced the flavour. Next comes what the Italians call ” Mantecatura’. Instead of finishing our risotto with butter and parmesan, we are finishing our black rice pudding with our coconut milk and desiccated coconut

Take the rice pudding and place into the Stroodles edible bowls or cups, as you prefer. This can be served in two different ways. You can simply serve the rice pudding straight into the edible cup or bowl and serve as bite size finger food. Alternatively, If you use the bowl, it can be oven-baked. For this place the rice pudding in the bowl and into a pre-heated oven @170C ( Gas mark 5) to cook for 10 mins in the bowl (yes!) and enjoy as a multi-bite finger-food experience thereafter.

Take your Strawberries and Mango and dice pretty small. Top with a small spoonful of coconut yogurt and finish with diced fruit.

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