Ingredients
Rice
- 1 cup (7 ounces / 200 g) black rice
- 2 cups water
- 3 tablespoons sugar
- 1/8 teaspoon salt
Dessert Bowl
- 2 cans (18 oz / 540 ml) coconut milk
- 4 tablespoons sugar (or syrup)
- 20 ice cubes (about 1 1/2 cup)
- 4 mangos, cubed
Instructions
- Rinse and Soak Rice: Rinse and drain the black rice thoroughly. For a stickier texture, soak the rice covered with water for 1 hour at room temperature or overnight in the refrigerator, then drain well.
- Cook Rice: Place the black rice in a small saucepan with 2 cups of water. Bring to a boil over medium heat, then reduce to medium-low and cover. Cook covered for 35 minutes without lifting the lid. After cooking, turn off the heat and let the rice rest, covered, for 10 minutes.
- Sweeten Rice: While still hot, sprinkle sugar and salt over the cooked rice. Fluff and mix well to dissolve the sugar. Taste and add more sugar if desired. Set aside to cool.
- Prepare Coconut Mixture: In a food processor or blender, combine the coconut milk, ice cubes, and sugar. Blend until the ice is chopped into fine pieces but not fully melted, creating a cold, slushy coconut mixture.
- Assemble Dessert: Spoon about 1/2 cup of the cooked rice and 1/2 cup of the chilled coconut milk mixture into individual serving bowls. Evenly divide the fresh cubed mango on top. Serve immediately for the best refreshing taste.
Notes
- You can cook the black rice in a rice cooker using the brown rice setting and adjusting water according to your rice cooker’s guidelines.
- Feel free to substitute mango with other seasonal fruits such as strawberries for varied flavor.
- The cooked rice and coconut milk mixture can be refrigerated for up to 3 days. Reheat the rice gently in the microwave before serving.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten Free
