Coconut Black Forbidden Rice Dessert with Mangoes Recipe

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.

Mango coconut black forbidden rice dessert by Melody Gourmet Fury. Food, Drink, Restaurant Photographer and Writer in Vancouver BC and Austin TX

Coconut Black Forbidden Rice Dessert with Mangoes

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.

A close up shot of the satisfying dessert

Coconut Black Forbidden Rice Dessert with Mangoes

Prep Time: 10 minutes

Active Time: 20 minutes

Total Time: 30 minutes

Yield: 6 servings

Ingredients

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

Directions

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.

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Isaacdoucette

Wow everything i see on here is phenomenal keep up the good work!
http://www.gourmetfury.com/ Melody Fury

Thank you, darling! That’s very kind of you.
http://girleatsworld.curious-notions.net/ Linda

Growing up, I had to explain to classmates why my dessert had beans in it. Haha :)

This looks delectable!
http://www.gourmetfury.com/ Melody Fury

*chuckle* they don’t know what they were missing out on ;) Give this one a try, Linda! It’s so simple.
Rosieatbiolarosie gaede

Great! A bit sweet -I’ll use half the sugar next time. But I’ll recommend it to others! I never heard of black rice til masterchef. Found it at an Asian grocery store. Stumbled on your blog looking for black rice recipes. Love it! Thank you!
http://www.gourmetfury.com/ Melody Fury

Thanks! Yes, this recipe is traditionally quite sweet but do feel free to adjust. I’m glad you tried something new!
Librarian

Awesome! My Taiwanese friend introduced me to Black Rice. I grew up cooking Cantonese style cuisine, but never had the opportunity to work with Black Rice. Since I purchased the rice I have never been more happy. My friend introduced me to the recipe above and I am so excited to make it. Thank You so much for sharing.
http://www.gourmetfury.com/ Melody Fury

You bet, darling! I like black rice served savoury too but I’m a sucker for desserts. Let me know how you like it. Also, adjust the sugar to taste :)