Black Sticky Rice Pudding
After a whirlwind of a week, I can finally sit down again and post. Summer is over, but I made this black sticky rice pudding during warmer weather when all I was craving was something slightly sweet.
Ingredients:
2 cups black sticky rice
3 cups water
2 cups coconut milk
1/2 cup brown sugar sugar
1/2 teaspoon salt
1 mango, sliced or chopped
1. Rinse rice a couple of times to remove any impurities until the water clears. Place the rice and water in a pot and bring to a boil. Let boil and stir frequently for 5 minutes, then cover, lower heat to medium-low, and cook for 10 minutes. Lower the heat to low and let cook, covered, for 30 minutes.
2. Meanwhile, place the coconut milk, sugar and salt in a saucepan over medium heat and stir until dissolved. Add the coconut milk to the rice and stir well, then remove from heat and set aside for 10 minutes. Serve warm or at room temperature and top with mango slices.
wow..I’m so going to make those sliced Tomatoes Tonnato..it looks like it tasted delish..umm..BLACK sticky rice?? how does it taste? I’m not big on sticky rice but one of my friends LOVES it..I may be inclined to make it for her..speaking of..said friend has a Gluten Allergy..do you have any yummy gluten free recipes that I can pass her way?
It’s really good – the texture is so comfort-foody. The rice itself tastes like wild rice, but it takes on a great sweet coconut flavor at the end.
I don’t have any gluten-free recipes that I know of, but I’ll try some out if I come across any and post up the results.