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This recipe is created by Justine Schofield for our partnership with Everyday Gourmet. #EDG2020
1. Combine the black rice, 2 cups water, vanilla bean, cinnamon stick and half the coconut cream in the Multicook & Stir bowl. Insert the stirring paddle and close the lid. Set the machine to "Dessert" function, turn on the stirring paddle and cook for 30 minutes.
2. Preheat the oven to 180C. Place the coconut on a baking tray and bake for 5-8 minutes or until golden then remove from the oven and cool completely.
3. Remove the cinnamon stick from the rice and discard. Stir through the coconut sugar and a pinch of salt then cook for a further 5 minutes until dissolved. Remove from the heat.
4. Divide between bowls and top with remaining coconut cream. Top with slices of mango and the coconut flakes.
How to cook on a stovetop: Combine the black rice, 2 cups water, vanilla bean, cinnamon stick and half the coconut cream in a saucepan and place over medium heat. Bring to a simmer then reduce heat to low, cover and cook for 30 minutes or until rice is tender.