Black sticky rice with caramelised coconut and mango
Servings 4
Ingredients
- 1 cup black sticky rice (black glutinous rice)
- 400 ml can coconut cream
- 180 grams palm sugar ,grated
- 1 cup shredded coconut or coconut flakes
- 1 mango ,sliced to serve
Instructions
For the Black Sticky Rice
- Rinse the black rice well and add to a large saucepan with 2 1/2 cups of water, 1/2 a cup of coconut cream and 1/4 tsp salt. Bring to the boil, cover, lower heat to a simmer for 45 minutes. Stirring often ensure it doesn't stick.
- Once tender, remove from the heat, add another 1/2 cup of coconut cream and half the palm sugar. Set aside.
For the Salty Coconut Cream
- Add the remaining can of coconut cream to a small saucepan with a 1/4 tsp salt and warm gently. Set aside.
For the Caramelised Coconut
- Add the remaining palm sugar to a saucepan with 3 tablespoons water and mix until the sugar has dissolved and bring to the boil. Add coconut and stir until coated and the liquid has mostly absorbed. Set aside.
To serve
- Add black sticky rice to small bowls and top with salty coconut cream, caramelised coconut and sliced mango
Notes
Soaking the rice the night before or for a few hours before will reduce the cooking time.
The black sticky rice also freezes well if you would like to double the recipe.