Vegan Black Rice Pudding with Mango Puree or Trail Mix
Author: Rachel Chew
Recipe type: Breakfast, Dessert, Gluten Free, Vegan
Serves: 2 servings
- ½ cup black rice, uncooked
- 1 banana
- ½ cup non dairy milk
- ½ tbsp pure vanilla extract
- MANGO PUREE
- ¾ mango, frozen or fresh
- 2-3 tbsp water
- TOPPING IDEAS
- Pomegranate jewels, shredded coconut, chia, flax, nuts, seeds, dried fruit
- Cook black rice according to package directions.
- In a blender, blend ⅔ of the cooked black rice with the banana, non dairy milk, and vanilla.
- Pour and stir the mixture into the remaining cooked rice. This gives the rice pudding some texture.
- Give your blender a quick rinse and blend the mango and water if you choose to make the mango version.
- Layer the black rice on the bottom and mango puree on top in glass jars and store in the fridge for a grab & go breakfast.
- Top your favourite toppings in the morning just before serving!
Recipe by Radiant Rachels at https://radiantrachels.com/vegan-black-rice-pudding-with-mango-puree-or-trail-mix/
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