It's definitely everyone's go to dessert at a Thai restaurant. And simply one of the most delicious things, ever. Yes coconut milk makes everything taste delicious, but pairing it with some sticky rice and freshly sliced mango; it just doesn't get any better than that. Last night as I had about 15 friends over for a cocktail party, I decided to make Asian food. It took me the entire day, but it was well worth the work and messy kitchen! This dish - which I used as a dessert, was actually the easiest one to make, so that is why I am starting with this post first.
Black rice with all it's health benefits has also an incredible rich and sweet flavor. As black rice is actually deep purple, it contains the same antioxidants as blackberries and blueberries, fiber, iron and protein. To try and "healthify" the typical white rice version of coconut sticky rice, I decided to go ahead and try to make it with black rice. In addition, as this recipe calls for a quite a bit of white sugar, I used raw coconut sugar which I just love baking with! I find that a little bit goes a long way with coconut sugar, so I did not use as much as the recipe called for. It also gave this already very coconut-ty dessert even more of a coconut flavor (which I think you can never go wrong with!) This dessert can also be made into a healthy breakfast the next morning if there are any leftovers! Add some fresh berries and raw cacao nibs and you've got yourself a breakfast packed with superfoods.
Though I made this dessert enough for 20 people, I am including a version for 8 here, and for a large party under my dinner party section.
3 cups black sticky rice (if you can't find sticky rice, regular black rice is fine)
3 cups water
2 cups coconut milk
1/2 cup coconut sugar
1/2 tsp salt
2 ripe mangoes, peeled and cut into thick slices or chopped
1 tbsp black sesame seeds
Wash the black rice under cold water and add to large pot. Add 2 cups water and bring to a boil. Reduce heat and simmer for about 15 minutes or according to the box's instructions. While the rice is cooking, mix together 1.5 cups coconut milk, coconut sugar and salt and bring to a boil. Set aside to cool.
After the black rice is cooked, pour in the coconut sauce and stir together. Put the sticky rice in a serving dish and top with mangoes and remained of the coconut sauce. Sprinkle with black sesame seeds.