• Samanaa

Black Rice Mango Pudding

I have always been over-enthusiastic about buying and trying new ingredients. Though the buying part happens with a lot of zeal, the trying part takes its own sweet time. One such ingredient was a packet of black rice that was lying in an ignored corner of our refrigerator. Black rice usually has a shelf life of two years, so this was still salvageable, and I finally decided to use it today!

Once I started thinking what could be cooked with black rice, I thought why not make a theme out of it! So here is black rice mango pudding, like the famous Thai sticky rice mango pudding, cooked in coconut milk and served with coconut sauce and ripe mangoes. The rich sweet coconut flavor and the surprising black rice texture is cut through by the mild tang and the amazing flavor of mangoes. Its utterly delicious and feels a bowl of warm sunshine!

If you do not have black rice, feel free to substitute it with basmati rice. Since the major flavoring in the dish comes from coconut milk, make sure to use good quality high fat coconut milk. You could also use home made coconut milk..

Serves 2

Measuring cup used - Standard 1 cup = 240 ml


For rice pudding

Black rice 1/2 cup

Thin coconut milk 1 cup

Brown/coconut sugar 2 tbsp

For coconut sauce

Thick coconut milk 1/2 cup

Brown/coconut sugar 4 tbsp

Mango slices as needed


Soak 1/2 cup rice in 1 cup thin coconut milk for half an hour. Pressure cook it for 3-4 whistles. Once cooked, take it out in a pan, add 2 tbsp sugar and cook till sugar is fully incorporated. In another pan, warm 1/2 cup thick coconut milk and add 4 tbsp sugar and bring it to a simmer. Do not boil the sauce. Once the sauce warms up, scoop out the rice in serving bowls and add ample coconut sauce. The rice should float in the coconut sauce. Top it with mango slices and enjoy warm.

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