mango black rice pudding
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.
Servings: 4 -6
Ingredients
- 1 cup black or forbidden rice I use Colavita's Riso Scotti 5-minute black rice
- 3 cups water
- 1/4 teaspoon kosher salt
- 1/4 cup raw honey
- 1 14- ounce can full-fat coconut milk stirred thoroughly
- 3 champagne mangoes pitted and sliced
- 2 tablespoons sesame seeds toasted
Instructions
- 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.