This vegan black rice pudding is a creamy and delicious dessert option, perfect for satisfying your sweet tooth. The addition of coconut milk adds richness, while maple syrup or agave nectar provides natural sweetness. You can choose to top it with a refreshing mango puree for a tropical twist or a crunchy trail mix for added texture and flavor.
Ingredients: 1 cup black rice. 2 cups water. 1 can 13.5 oz coconut milk. 1/4 cup maple syrup or agave nectar. 1 teaspoon vanilla extract. 1/4 teaspoon salt. 2 ripe mangoes, peeled and diced for puree OR 1/2 cup trail mix for topping.
Instructions: Rinse the black rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 30-40 minutes, or until the rice is tender and most of the liquid is absorbed. Stir in the coconut milk, maple syrup, vanilla extract, and salt. Cook over low heat for another 10-15 minutes, stirring occasionally, until the pudding thickens. Remove from heat and let cool slightly. For mango puree: In a blender, puree the diced mangoes until smooth. Alternatively, for trail mix: simply measure out 1/2 cup of your favorite vegan trail mix. To serve, spoon the black rice pudding into bowls and top with mango puree or trail mix. Enjoy warm or chilled!
Prep Time: 10 minutes
Cook Time: 50 minutes
Mrs. Ward's Fifth Grade Class
