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

Ricetta di Gary Guiney

25'

Easy

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

Ingredienti

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

Preparazione

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.

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

Ingredienti

Preparazione

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