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Bring the rice, spelt milk and 8 tablespoons of coconut blossom sugar to the boil, then turn the heat to its lowest setting. Place a lid on the pan and allow to draw for around 25 minutes. Then combine the pudding powder with the soya milk and almond cream and add the inner seeds of the vanilla pod. Add to the cooked rice and transfer to an oven dish. Peel and deseed the mangos and cube them. Divide over the rice pudding and cook in a preheated oven for 30-45 minutes at 180 °C.
Mix 2 tablespoons of coconut blossom sugar with 1 teaspoon of cinnamon and sprinkle over each serving of rice pudding with mango and coconut blossom sugar, then serve! A healthy dessert