This simple Thai dessert is easy enough for a weeknight. The black rice keeps a little bit of crunch, bringing a nice textural contrast to an otherwise soft, creamy dessert.
1 cup black or forbidden rice (I use Colavita's Riso Scotti 5-minute black rice)
3 cups water
¼ teaspoon kosher salt
¼ cup raw honey
1 14-ounce can full-fat coconut milk, stirred thoroughly
3 champagne mangoes, pitted and sliced
2 tablespoons sesame seeds, toasted
Bring water to a boil over high heat, then add rice and salt. Reduce heat and cover, simmer about 45 minutes (if using Colavita's 5-minute black rice, reduce water to 1.5 cups and boil for only 5 minutes) until rice is tender.
Add coconut milk and honey, stirring thoroughly. Bring mixture to a boil over high heat, then simmer, uncovered and stirring occasionally, until rice has a pudding-like consistency, about 30 minutes. Remove from heat and let cool.
Spoon pudding into small dessert bowls and top with sliced mango and sesame seeds. Serve immediately.
Recipe by Grits and Chopsticks at https://www.gritsandchopsticks.com/the-gravy-train/2015/08/mango-black-rice-pudding.html