Mango Coconut Black Sticky Rice Recipe
Fresh mango and black sticky rice served in coconut milk.
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Ingredients
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Main Ingredients
Method
Preparation Instructions
- 1
Cook the Black Sticky Rice
Rinse the black sticky rice under cold water until the water runs clear. Soak the rice in water for at least 4 hours or overnight. Drain and transfer to a pot with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 30-40 minutes, or until the rice is tender and the water is absorbed.
- 2
Prepare Coconut Milk Mixture
In a small saucepan, combine the coconut milk, sugar, and a pinch of salt. Heat over low heat, stirring occasionally, until the sugar is dissolved. Do not boil.
- 3
Slice the Mango
While the rice is cooking, peel the mangoes and slice them into thin strips or cubes.
- 4
Combine and Serve
Once the rice is cooked, fluff it with a fork. Serve the black sticky rice warm in bowls, drizzled with the coconut milk mixture. Top with fresh mango slices and enjoy!
