Mango Black Sticky Rice (6-8 portions)
Mango sticky rice is one of my favorite desserts and snacks. I love the combination of the slightly sweet rice pudding with the freshness of the mango. Satisfying flavor that you can't get enough of:) When I was pregnant, I was craving mango sticky rice ALL the time, and the funny thing is that my son now LOVES mango sticky rice. This is an easy recipe, with a twist on the original white sticky rice. (You can certainly use the white sticky rice in the recipe instead of the black rice if you prefer) Let me know how you liked it.
1 cup black rice / forbidden rice
2 1/2 cups water
1 can of light coconut milk 14 oz / 400 ml, divided
Pinch of salt
4 tablespoons brown sugar
1 mango, sliced
Sweet coconut flakes
Take a saucepan and add the rice, water, salt, 1 cup of the coconut milk, brown sugar. Bring to a boil, then simmer for about 45 minutes, add the rest of the coconut milk and cook for about 10 more minutes, until you reach the consistency of a pudding.
Let it cool down, pour into a serving bowl, add the mango on top, and sprinkle with coconut flakes.