Black Sticky Rice Pudding with Mango

By jennKI

variation of recipe found at deliciouscoma.com

Ingredients

• 1 cup black sweet rice (also called black sticky rice or black glutinous rice)
• 1 cup coconut milk
• 1/4-1/2 cup sucanat, to taste
• 1/2 teaspoon salt, or to taste
• 1 ripe mango, cubed
• Sweetened shredded coconut or toasted sesame seeds (for garnish, optional)
• *Note:*
• You can find black sticky rice at Thai grocery stores or online here. Don't substitute Chinese black rice, which is not sticky.

Preparation

Step 1

Put rice in a medium saucepan and cover with water. Swish rice around to rinse it and pour off any loose husks that float to the top.

Drain rice through a sieve and return to pot.

Add 6 cups of water and bring to a boil over high heat.

Reduce heat to medium low and simmer, stirring occasionally, for 45 minutes or until rice is soft.

Pour off any excess water, so that the water line is just below the grains of rice.

Add coconut milk, sugar and salt and simmer, stirring frequently, until pudding is desired consistency.

Serve hot or at room temperature, topped with mango, coconut or sesame seeds.