Black Rice Pudding with Toasted Coconut and Mango

  • 2/3 cup black rice (we like Lotus Foods, Forbidden Rice)
  • 1 14 oz can coconut milk
  • ¾ cups half and half
  • ½ cup sugar
  • ½ tsp kosher salt
  • 2 ripe mangoes, peeled and sliced
  • ½ cup unsweetened coconut

Combine 1 cup plus 2 TB water and 2/3 cup black rice in a small saucepan. Bring to a boil over high heat. Cover, reduce heat and simmer for 35 minutes. Remove from heat and let stand covered for a few minutes. Pour coconut milk into a 4 cup measuring cup and stir to blend. Add enough half and half to measure 2 cups. Whisk to blend. In a deep saucepan, combine coconut milk mixture, sugar and salt. Heat to a boil. Stirring constantly, boil for 5 minutes. Remove 1 cup of mixture and reserve for sauce. Add rice to the saucepan. Heat again to a boil. Reduce heat to a simmer and cook, stirring often, until pudding is thick, about 10 minutes. Add half and half if mixture becomes too dry. Transfer to a bowl and cool to room temperature. Toast coconut in a dry skillet over medium heat, stirring for about 3 minutes until golden. Remove immediately from pan to cool. Serve pudding topped with a fan of mango slices, a sprinkle of toasted coconut and a drizzle of reserved sauce. 4-6 servings

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