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Mango & Coconut Black Sticky Rice Pudding
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Mango & Coconut Black Sticky Rice Pudding + Cambodia
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 
Mango & Coconut Black Sticky Rice Pudding. Barely adapted from Twenty & Six Espresso, from the Broadsheet Melbourne Cookbook
Servings: 3
Author: Claudia Brick
Ingredients
  • 150 g black glutinous rice
  • 1 teaspoon vanilla essence or 1 vanilla pod , split in half
  • 1 tablespoon butter
  • 1-2 ripe bananas , sliced
  • 50 g coconut sugar , palm sugar or raw castor sugar (coconut sugar is my favourite!)
  • 300 ml coconut cream
  • to top:
  • Mango
  • Passionfruit pulp
  • Toasted coconut
  • Pomegranate
  • Whatever else you like!
Instructions
  1. In a medium saucepan, bring 1L water to a boil. Add the black rice and vanilla and cook, uncovered, for 35-45 minutes on a very low heat. Stir occasionally until soft and sticky (I like to keep mine with a little bit of bite/nuttiness to the rice, but this is personal preference!). If the rice dries out before it is soft, just add a little more water as you go.
  2. Right before it is ready, heat a small frypan over medium-high heat with the tablespoon of butter. Add the sliced banana and cook for 3-5 minutes until starting to caramelise. Set aside for serving.
  3. Drain and tip the rice into a large bowl.
  4. Add the coconut sugar and mix to combine.
  5. Divide the rice behind the serving bowls. Top with the coconut cream, caramelised banana and your choice of toppings - I like to use mango, passionfruit, toasted coconut and pomegranate when they are available .