Rice pudding

100 g black rice (e.g. Venere rice)

150 ml water

½ tsp vanilla seeds

100 ml coconut milk

50 g coconut blossom sugar

1 tbsp lemon juice

1 mango

2 tbsp bilberries

Some edible flowers

Stir all the ingredients up to and including the coconut milk in a porcelain dish.

Cook on a wire shelf at 100 °C for 1 hour using the steam mode.

Stir in the coconut blossom sugar and lemon juice after cooking. Allow to cool.

Peel and dice the mango.

Serve the rice pudding in bowls and garnish with the diced mango, bilberries and edible flowers.

Steaming 100 °C for 1 Hrs