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Forbidden Rice & Mango Pudding

Forbidden Rice & Mango Pudding


Forbidden Rice & Mango Pudding

Difficulty: 2 / 5


  • 1 ripe mango, thinly sliced
  • 1 cup black sticky rice or forbidden rice
  • 1 cup coconut milk
  • 1 tbsp Coconut White Balsamic
  • ¼ cup brown sugar or palm sugar
  • ¼ tsp Fleur de Sel
  • ½ tsp grated ginger
  • 1/2 Vanilla Bean Pod or 1 tsp vanilla bean paste

Step 1 - In a small saucepan, heat ¾ cup of water to a low boil. Remove from heat and stir in lemongrass tea and let steep for 5 minutes. Strain tea leaves from water and reserve tea.

Step 2 - In a deep saucepan, stir together reserved tea and all remaining ingredients, excluding the rice, and bring to a simmer over medium heat. Stir in rice and bring to a gentle boil. Cover pot and lower heat to medium low. Cook for 15-20 minutes until rice thickens in the milk and is cooked through, but not mushy. Serve with another drizzle of coconut milk and mango slices.

  • Coconut White Balsamic
  • Vanilla Bean Pod