Black Sticky Rice with Coconut and Mango

I would normally shy away from any rice-based dessert.  My thinking is that if it doesn’t have chocolate, it’s not dessert.  But this is a one-off.  It has plenty of sweetness with the sugar and ripe mango, and the nuttiness of the toasted coconut compliments it perfectly.  I first had this in Bali and for some reason it took me seven years to make it for myself.  This recipe makes quite a bit, but it will keep in the fridge for several days.  When you want to heat some up, just scoop it into a saucepan and add a splash of water.  Heat on a low flame, stirring, until warmed through.

A word on coconut milk: I know there are people who freak out at the amount of fat in a can of coconut milk.  No, you will not be consuming the entire can in one go, so please, for me, do not buy the low-fat version.  It is completely flavorless and lacks any richness.  This goes for curries or anything calling for coconut milk.  Your taste buds will thank you.


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Black Sticky Rice with Coconut and Mango

makes 8-10 servings


1 1/2 cup black rice

1 1/2 cans full-fat coconut milk

1 1/2 cups water

1/2 cup sugar

1/2 teaspoon salt

toasted unsweetened coconut flakes

ripe mango, sliced or diced as desired


1.  Combine rice, coconut milk, water, sugar and salt in a sauce pan and place over medium heat.  Bring to a simmer and cover.  Cook for about 30-45 minutes, stirring often and making sure it isn’t sticking to the bottom of the pot.  If the rice seems dry before it is cooked through, add more water as needed.

2.  To serve, top rice with mango slices and toasted coconut.  Rice can be eaten hot or warm.

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