Description
Stunning black rice pudding with coconut and mango is a delicious & simple summer dessert! Serve it chilled as a parfait or have it warm!
Ingredients
- 1 cup black glutinous rice (or black “sticky” rice)*
- 1 3/4 cup water (or as much as your package instructs)
- 1 cup full fat coconut milk
- 1/4 cup coconut sugar (or palm sugar)
- 1/4 tsp salt
- 2 ataulfo mangoes, ripe (the skin should be a little wrinkly)*
- Mint leaves to garnish*
- Chopped strawberries, optional*
Coconut Drizzle (optional)
- 1/2 cup full fat coconut milk
- 1 tsp cornstarch (dissolved in 1–2 tsp additional coconut milk)
- Pinch of salt (or sugar if you prefer more sweetness)
*Ingredients you need that are not part of our pantry and freezer tips.
Instructions
- Cook your rice according to the package. I rinsed my rice and brought it to a boil with 1 ¾ cup water, reduced to a simmer and simmered with the lid on for 40-45 minutes. *Many traditional recipes suggest soaking the rice in cold water for 6-24 hours beforehand to cut down on the cooking time.
- Once the rice is cooked (it should be very soft but it will retain a bit of firmness compared to white sticky rice), stir in the coconut milk, sugar, and salt. Cook for an additional 5 minutes until the milk has been absorbed and remove from the heat.
- To make the optional coconut drizzle, heat ½ cup coconut milk in a small pot over medium low heat. Dissolve the cornstarch in a bit more coconut milk and, whisking vigorously, slowly whisk it into the warm milk. Add the pinch of salt and continue whisking until the drizzle has thickened. Ensure that the heat is high enough that the drizzle comes to a boil which will activate the starch and allow it to thicken. Once the milk boils you can lower the heat a bit and after a couple of minutes the drizzle will have thickened and can be removed from the heat.
- Serve warm or chilled black sticky rice with sliced mango on the side and coconut drizzle overtop the rice.
- Alternatively, to make parfaits, allow the rice to cool completely. Blend one and a half of your mangoes into a purée and dice the remaining mango to garnish the top. (If your mangoes are smaller you may need to purée both mangoes and use just a bit of one to garnish). Add a layer of rice to a glass or jar, then mango purée, then rice, and finish with purée. Garnish the top with diced mango, chopped strawberry if desired and a mint leaf.
- To make the decorative bowl of pudding, add the pudding to the bowl and use a squeeze bottle or piping bag to pipe the coconut drizzle in concentric circles. Then use a toothpick to draw lines through all of the circles toward the centre point. Garnish the centre point with chopped mango.
- Leftover black rice pudding will keep well in the fridge for up to 3 days.
Notes
Approximate Cost: $6.38 Canadian with the optional drizzle ($1.60 per serving). The mangoes make up the majority of the cost for me and will fluctuate depending on the time of year. In the winter months I would use frozen and defrosted mango for a thriftier option but this recipe is delicious with fresh mangoes in the summertime! My cost for just the black rice pudding is about $2.50 so you could skip the mango and just enjoy the coconut sticky rice!
Many traditional recipes call for adding a small amount of white sticky rice to the black rice in order to increase the starchiness and soften the mouthfeel a bit. I have found that I enjoy it without the addition of the white rice but feel free to add ¼ cup or so of white sticky rice if desired.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Stove-top
- Cuisine: Asian Inspired