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.
Coconut Black Forbidden Thai Rice Dessert with Mangoes
Prep Time: 10 minutes
Active Time: 20 minutes
Total Time: 30 minutes
Yield: 6 servings
- 1 cup Black or purple sticky rice, sometimes called Forbidden Rice
- 2 cups Water
- 1 cup Sugar
- 1 teaspoon Salt
- 7 ounces (1/2 of a 14 ounce can) Coconut Milk
- 2 Fresh Mangoes, peeled and sliced
- 1 tablespoon Toasted Sesame Seeds
- Garnish Basil leaves
- Combine the rice and water in a saucepan and cover tightly with a lid. Over a low heat, bring it to a simmer and allow it to simmer until the rice is tender. This should take around 15-20 minutes.
- Combine the sugar, salt, and coconut milk in a bowl until the sugar is dissolved.
- When the rice is cooked, stir it into the coconut milk mixture.
- Let the rice sit at room temperature for at least 15 minutes to soak the coconut milk in.
- To serve, divide the rice mixture between 6 plates. Fan the mango slices on top and garnish with a sprinkle of sesame sees and a sprig of basil.
- Serve warm or at room temperature. The rice will become hard if refrigerated.