Recipe: Coconut Forbidden Rice Pudding with Cayenne Mango

Servings 2 Cups

Author Chef Trudy Schafer, M.A.

  1. In medium sauce pan add Forbidden Rice, Coconut Milk, Water and 2 Tbsp Maple Syrup, bring to a boil and then drop down to a simmer. Cook for 30-40 minutes until Forbidden Rice is tender. This will have a soupy consistency.

  2. While Forbidden Rice is cooking, dice the mango. Place half of the diced mango into a bowl, take the other half of the diced mango and place it into a blender, add 2 Tbsp Maple Syrup and the cayenne. Blend together until completely smooth. Pour over diced mango.

  3. To plate as a parfait, use a small glass, add forbidden rice pudding, then a layer of the cayenne mango, then repeat the forbidden rice pudding ending with cayenne mango.

  4. Eat at room temperature, or chilled.

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