It’s mango season again so I thought I’d sneak in a simple tropical dessert recipe. Using sweetened rice or beans in desserts is very common in many Asian cultures, especially in the Southeastern region. Here, a deeply purple, long grain rice is the star.
I made this rice dessert that I grew up with for a dinner party. As an avid lover of mangoes and coconut, this black rice dessert has always captured my heart. Unlike creamy rice puddings or sticky rice desserts that are made with white glutenous rice, this dessert uses firm black (or purple) rice, also known as Forbidden Rice. How mysterious sounding.
This nutty dessert is a cross between a rice pudding and a dessert soup. It upholds a fine balance between sweetness, saltiness, and fruitiness from the mangoes.
Once the rice has soaked up all the coconut milk that it can, the remaining milk picks up a royal purple colour and dresses the granules beautifully. If you can’t find black rice, try it with red or even wild rice. For a stickier version, substitute the Forbidden Rice with Thai or Vietnamese glutenous rice.