Black Sticky Rice with Coconut and Mango
Black sticky rice is a staple throughout Southeast Asia. Its sweet, earthy flavour makes for a nourishing breakfast or dessert. This nutritious dish can grow up to be a dinner-party favourite, served with coconut ice cream or a lemon sorbet.
Ingredients 9
350 g black rice, rinsed and drained
90 g dark palm sugar (jaggery), ground
750 ml water
500 ml coconut milk
125 ml coconut cream
1 large mango, ripe, peeled and cut into wedges or thinly sliced
maple syrup, for drizzling
2 tbsp desiccated coconut, lightly toasted
1 tbsp smooth peanut butter, unsalted, optional
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Method 4
Place the in a fine-mesh sieve and rinse it well in cold water. Drain.
Transfer the to a medium saucepan with the and and bring to the boil. Reduce the heat to medium–low and simmer for about 10 minutes, or until the water is absorbed. Remove from the heat, place a tight-fitting lid on the pan and set aside for 40 minutes to allow the rice to finish cooking with the residual heat and steam. Add the to the rice and stir through. (Set aside baby’s and toddler’s portions now.)
To serve, spoon the rice into bowls and top each with a spoon of , some wedges, a drizzle of maple syrup and some toasted . Add a dollop of , if desired.
Store in an airtight container in the refrigerator for up to 2 days, or freeze for up to 3 months.
Pam Brook's tips
For younger babies purée the sticky rice until smooth — add a little extra coconut milk to dilute it if it’s too thick. Top with a little smooth, unsalted peanut butter and mango purée, if desired. Allow to cool before serving.
For older babies top the sticky rice with some soft mango chunks and coconut cream. Allow to cool before serving.
For toddlers serve as for adults, but allow to cool before serving.
