Ever since moving to Asia burgers and pizzas have been replaced by rice for my ultimate comfort food. Something about a fresh bowl of rice just feels like home now, or like a big comforting hug from your grandma. Rice is a major part of every meal and is eaten at breakfast, lunch, dinner and dessert. And i’m not complaining, give me all the rice.
I don’t think there is a rice dish i’ve met I haven’t fallen in love with but this Thai Coconut Black Rice Pudding is my #1. My ride or die, my shawty, my baby girl. Okay, i’ll stop now. It’s getting a little weird.
For this Thai Coconut Black Rice Pudding instead of the standard glutenous white rice I used black rice otherwise known as forbidden rice. Black rice has a slightly chewier texture, with a naturally sweet nutty taste. Perfect for making rice pudding!
Watch the video for Thai Coconut Black Rice Pudding:
Other than being a total flavour bomb, black rice also contains a ton of health benefits. Just to name a few – full of antioxidants, naturally detoxifies, high in fibre and richer in protein than other rices.
Mix all those benefits with the benefits of FULL FAT coconut cream, and sweet juicy mango and what you get is a dish so healthy you’d be stupid not to eat this Black Rice Pudding ;).
By that I mean it’s crazy healthy and crazy delicious so eat up!
Normally mango sticky rice is served with fresh mango slices and salty coconut sauce. I wanted to add my own finesse to the dish and make it my own. Instead of serving the pudding with the salty sauce I mixed it through the rice and served it with a mango jam – which side not is so damn good you’ll have to stop yourself from eating it all.
Add some fresh juicy in season mango and crunchy coconut flakes. Words can’t even describe how good this combo is. I’d sell my soul to the devil just to eat this Thai Mango and Coconut Black Rice Pudding for every meal.
USE #tillyeats or TAG ME ON INSTAGRAM @TILLYEATS IF YOU MAKE THIS RECIPE, I LOVE SEEING YOUR CREATIONS!
Also if you could rate the recipe below I would be forever grateful – it makes me feel good and also helps me understand what you guys like 😛
This Thai Mango and Coconut Black Rice Pudding is refreshing and bursting with tropical flavours. Perfect for breakfast or dessert.
- 250 grams black rice
- 1 can full fat coconut milk 400ml
- 2 tbsp maple syrup
- 1/2 tsp salt
- 2 cups frozen mango
- 1 lime juiced and zested
- 1 tbsp maple syrup
- 2 tbsp chia seeds
- fresh mango
- sesame seeds
- mint sprigs
- coconut chips
Place your rice into a saucepan and cover with water overnight to soak or use pre cooked rice packets
If using uncooked rice, drain and rinse the rice and place back into the saucepan with the coconut milk, maple syrup, salt and 2 cups water. Bring to a boil and then reduce to a simmer, stir frequently until the rice is tender and most of the liquid has absorbed. Around 30 minutes if you pre soaked your rice otherwise around 60 minutes. If using packet rice cook for 15 minutes. Remove from the heat and let cool.
In the meantime cook the mango lime jam. Place the mango cubes into a saucepan and simmer over medium heat until the fruit starts to breakdown and becomes syrupy about 10 minutes.
Mash with the back of a fork until smooth, stir in the lime juice, zest, maple syrup and chia seeds. Taste and adjust sweetness if needed. Let stand for 10 minutes or until thickened* let cool.
Once the jam has come to room temperature place into sterilised jars and store in the fridge for up to two weeks.
To serve split a coconut in half, drain out water and place coconut black rice inside. Spread over mango lime jam, place on some fresh mango chunks. Sprinkle over coconut flakes and sesame seeds. Place on some mint springs for a pop of colour.
*Jam won’t be as thick as store bought jams.
– cooking time depends on if you use pre cooked packet rice, pre soaked rice or un soaked rice.
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