Black Sticky Rice Pudding with Mango

Name: Black Sticky Rice Pudding with Mango
Yield: 4 servings
Ingredients: 150 g Black glutinous rice; 1800 ml Water; 45 g Brown sugar; 160 ml Canned coconut milk; 160 g Ripe mango flesh; 0.25 tsp Salt

Soft, deep-purple sticky rice with a little salted coconut milk and fresh mango on top.

560 minutes · Easy · 4 servings

Also allow: Includes 8 hours soaking; overnight soaking may take longer

Original house recipe · Not yet kitchen-tested

Ingredients

Black glutinous rice150 g
Water1800 ml
Brown sugar45 g
Canned coconut milk160 ml
Ripe mango flesh160 g
Salt0.25 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Contains coconut. Check the coconut milk label for declared allergens.

Method

Soak the correct rice

Use black glutinous rice, also sold as black sticky rice, not ordinary black rice. Rinse in a sieve. Put in a bowl with 1 litre of the measured water, cover and refrigerate for 8 hours or overnight. Drain and discard the soaking water. The listed 560 minutes includes an 8-hour soak.

Simmer until completely tender

Put drained rice, 700 ml fresh water and half the salt in a heavy saucepan. Bring to a boil, then reduce to a gentle simmer with the lid slightly ajar. Cook for 45–60 minutes, stirring every few minutes and more often as it thickens. Reserve the remaining 100 ml water to add in small amounts if the mixture becomes thick before the grains soften. The rice should be tender all the way through, with a slight chew and no hard centre; keep cooking if needed.

Sweeten and warm the coconut

When the rice is tender, stir in the brown sugar and simmer for 5 minutes, stirring often, until glossy and spoonable. In a separate small pan, heat the coconut milk with the remaining salt until steaming, stirring without boiling hard. Wash the mango before peeling and removing its stone, then cut the measured flesh into small cubes.

Serve and store safely

Let the rice stand for 5 minutes, then divide into four bowls. Top each with one-quarter of the coconut milk and mango. Serve warm. Transfer leftover rice to shallow containers and refrigerate promptly, within 2 hours; do not leave a pot of cooked rice cooling on the counter. Keep mango separately refrigerated.

Black glutinous rice is a specific sticky rice variety, not a claim that it contains wheat gluten. Rice age and brands affect cooking time, so use the tenderness check.

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