Coconut Black Sticky Rice Pudding with Mango 🥭

black sticky rice

🥗Healthier: quinoa

💰Cheaper: white rice

Quinoa is high in protein and fiber, while white rice is more accessible.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories, and evaporated milk is widely available.

Rinse 1 cup black glutenous rice and combine it with 1 and 3/4 cup water in a pot.

Bring the mixture to a boil, then reduce to a simmer with the lid on for 40 to 45 minutes.

Once the rice is cooked, stir in 1 cup full fat canned coconut milk, 1/4 cup coconut sugar, and 1/4 teaspoon salt; cook for an additional 5 minutes.

Remove from heat and let cool slightly.

To prepare the mango, slice each side of the mango around the pit and scoop the flesh out using a glass.

Puree 1 and 1/2 mangoes and cube the rest for topping.

Scoop the black rice pudding into a glass, layer with pureed mango, then add another layer of rice and another layer of mango puree, topping with cubed mango and optionally a strawberry and mint leaf.

For a coconut drizzle, heat 1/2 cup full fat coconut milk in a small pot over medium low heat, dissolve 1 teaspoon corn starch in a splash of coconut milk, and whisk it into the warm milk until thickened, adding a pinch of salt.

For an alternate presentation, scoop black rice pudding onto a plate, fan out half a mango beside it, and top with the coconut drizzle.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens