Sticky Black Rice with Mango gets the whole food plant-based Treatment. Inspired by the classic Thai dessert Mango Sticky Rice, this naturally sweet and fiber-rich version is a sumptuous and exotic dessert that captures the essence of tropical flavors in a simple yet indulgent way. The black rice gets soft and gelatinous as it cooks down and turns into a delightful rice pudding that is sweetened with homemade coconut sauce and topped with fresh and juicy mango. Add a squeeze of lime and a few mint leaves for a refreshing yet filling dessert that is creamy, sticky, and fresh.
Yields4 ServingsPrep Time15 minsCook Time50 minsTotal Time1 hr 5 mins
Ingredients
½cuporganic black rice (dry, rinsed well)
¾cuplight coconut milk (BPA-free canned)
3tbspdate paste (link in Chef’s Notes, or maple syrup)
¼tspcoconut extract(optional), see Chef's Notes
¼tspsalt (optional)
1cupmango (fresh or frozen, cut into slices (if from fresh) or cubed (if frozen and already cubed))
fresh mint leaves (optional to taste)
Directions
1
Add the rice and 2 cups of water to a sauce pan and heat over medium-high heat, bringing to a boil.
2
Lower heat to simmer for 45 minutes, stirring occasionally. Keep an eye on the water in the pot, making sure to add enough water to fill up half the rice mixture until the last 5 minutes, where you’ll let all of the water evaporate and absorb into the rice.
3
Meanwhile add the coconut milk, date paste, coconut extract and salt to a bowl. Whisk to combine.
4
Once the rice is fully cooked (at about 45 minutes), keep the heat on simmer and stir the coconut mixture into the rice. Continue to simmer until the rice is a pudding-like consistency, about 5–10 minutes.
5
Taste for additional sweetness (an additional tablespoon or two of date paste or maple syrup).
6
Divide between serving bowls and top with cubed mango or mango slices.
7
Garnish mango sticky rice with fresh mint leaves.
Chef's Notes
Substitutions Try brown rice, or red rice in place of black rice.
Try coconut sugar in place of date paste. Note, that coconut sugar is sweeter than date paste and will create more of a condensed milk-like consistency. If you would like the rice to be less sweet use 1-2 tablespoons of coconut sugar.
Where to Find Coconut Extract
The Frontier Co-Op brand has a non-alcohol-based coconut extract that you might find at a specialty natural market, your local grocery store, or online on the Frontier Co-Op website. The Watkins brand is another high-quality brand. It is alcohol-based but uses high-quality natural ingredients and is more widely accessible at most grocery stores and online.
Storage Store mango sticky rice in an airtight container in the refrigerator for up to 5 days.
Ingredients
½cuporganic black rice (dry, rinsed well)
¾cuplight coconut milk (BPA-free canned)
3tbspdate paste (link in Chef’s Notes, or maple syrup)
¼tspcoconut extract(optional), see Chef's Notes
¼tspsalt (optional)
1cupmango (fresh or frozen, cut into slices (if from fresh) or cubed (if frozen and already cubed))
fresh mint leaves (optional to taste)
Directions
1
Add the rice and 2 cups of water to a sauce pan and heat over medium-high heat, bringing to a boil.
2
Lower heat to simmer for 45 minutes, stirring occasionally. Keep an eye on the water in the pot, making sure to add enough water to fill up half the rice mixture until the last 5 minutes, where you’ll let all of the water evaporate and absorb into the rice.
3
Meanwhile add the coconut milk, date paste, coconut extract and salt to a bowl. Whisk to combine.
4
Once the rice is fully cooked (at about 45 minutes), keep the heat on simmer and stir the coconut mixture into the rice. Continue to simmer until the rice is a pudding-like consistency, about 5–10 minutes.
5
Taste for additional sweetness (an additional tablespoon or two of date paste or maple syrup).
6
Divide between serving bowls and top with cubed mango or mango slices.
