A Forbidden Forest Breakfast Treat

There's nothing quite like waking up to the sound of rain on the tent roof. I like to think of these camp mornings as the perfect excuse to stay snuggled up in your sleeping bag and finish off a good book. 

Perfect to cozy up with, this thai-style dish combines sticky forbidden black rice, mango and coconut milk, with a little cardamom. If you're luck enough, someone might even bring you breakfast in bed! If not, this recipe is very easy and can be made in one pot.

Black Rice Pudding with Coconut Milk and Mango

Ingredients (for 2)

·       Approx 1 cup black forbidden sticky rice

·       Approx 1-1.5 cups water

·       Good pinch of himilayan pink salt

·       6 cardamom pods

·       1 mango

·       Approx 1 1/2 cup coconut milk (sweetened or unsweetened)

·       2 Tbsp honey

Equipment

·       Small sharp knife

·       Chopping board

·       Saucepan

Method:

Day before the campout: 

1. Score the side of each cardamom pod and put into a Ziploc bag along with the black rice and salt.
2. Stash mango inside a camp cup for safe travels

At the camp: 

1. Add the black rice mix and water to a saucepan, over hot campfire, stirring and adding more water if necessary, it'll cook a lot slower than white rice.  If you have lots of time you can soak the black rice in water and hour or so speeding up the process a little.

1. While the rice cooks, cut mango cheeks down the sides and slice into pieces, remove skin
2. Check the rice- you want a sticky consistency- if it needs more liquid you can add a splash of coconut milk and stir through.
3. To serve: Remove cardamom pods from rice, divide into serving bowls and add mango, a good splash of coconut milk, drizzle of honey and a last sprinkle of salt. 
4. Enjoy around the campfire or cozied up in your tent with a coffee!

Words and Images By Emily Hlavac Green

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