El mango con arroz negro pegajoso es un postre popular en la cocina del sudeste asiático, particularmente en Tailandia y Laos. El plato consiste en arroz negro glutinoso dulce cocido con leche de coco y azúcar, servido con rodajas maduras de mango encima.
Servings
2
Prep Time
4 minutes
Cook Time
45 minutes
Author
GloryLand
Mango with sticky black rice is a popular dessert in Southeast Asian cuisine, particularly in Thailand and Laos. The dish consists of sweet glutinous black rice cooked with coconut milk and sugar, served with ripe slices of mango on top.
Ingredients
1 ripe mango
1 cup Coconut cream
5 tablespoons sugar
1 cup of water
½ teaspoon of salt
¾ cup of Black Rice
Directions
Soak the Black Rice in the 2 cups of water for a minimum of 4 hours.
Put the water and soaked Black Rice into the rice cooker, add in ⅓ cup coconut milk and 3 tablespoon of sugar. Stir and turn on the rice cooker.
While rice is cooking, combine 2/3rd cup of coconut milk, 2 tablespoons sugar, and ½ teaspoon salt into a small sauce pan. Bring mixture to a boil and lower the temperature to simmer. Stir until sugar has dissolved and cream slightly thickened, about 10 minutes.
Serve sticky rice and sliced mangos and pour the warm coconut cream over the rice. Serve immediately.