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Black Sticky Rice with Coconut Cream and Mango
More recipes: Thai recipes · Asian desserts · All Asian recipes
8 Std 40 Mintotal
–servings
–kcal
Thai
CuisineBlack Sticky Rice with Coconut Cream and Mango
Laura Chen
480 Minuten
40 Minuten
Thai
Dessert
Black rice with coconut cream and mango is a striking dessert with roots in Southeast Asian cooking. It brings together the sweetness of ripe mango, the nutty taste of black rice and creamy coconut. Black rice is also called "forbidden rice", because it was once reserved for the Chinese imperial family. It is rich in antioxidants and turns a deep purple when cooked.
You get warm, lightly sweet rice, cool fresh mango and silky coconut cream in one bowl, with flavors that run from sweet to slightly salty. The dessert works in any season. Serve it at a dinner party or as a light sweet after a hearty main course.
You get warm, lightly sweet rice, cool fresh mango and silky coconut cream in one bowl, with flavors that run from sweet to slightly salty. The dessert works in any season. Serve it at a dinner party or as a light sweet after a hearty main course.
Ingredients
For the black rice:
- 1 cup black glutinous (sticky) rice, soaked in water overnight
- 2 cups (480 ml) water
- 1 pinch of salt
- 1/4 cup sugar (adjust to taste)
For the coconut cream:
- 1 cup (240 ml) coconut milk
- 2 tablespoons sugar
- 1/2 teaspoon salt
To serve:
- 2 ripe mangoes
- Sesame seeds or chopped pistachios to garnish (optional)
Instructions
- Cook the rice: Drain the soaked black rice and put it in a saucepan with 2 cups of fresh water and a pinch of salt. Bring to a boil, then lower the heat, cover and simmer for 30-40 minutes, until the rice is soft and has absorbed all the water.
- Sweeten the rice: Stir the sugar into the cooked rice until it has dissolved. Set aside and keep warm.
- Make the coconut cream: Warm the coconut milk, sugar and salt in a small saucepan over medium heat. Stir until the sugar and salt have dissolved, then take it off the heat and let it cool.
- Prepare the mangoes: Peel the mangoes and cut them into thin slices.
- Serve: Divide the warm black rice between dessert plates. Top with the mango slices and pour plenty of coconut cream over it. Garnish with sesame seeds or chopped pistachios if you like.
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More recipes: Thai recipes · Asian desserts · All Asian recipes