Purple rice pudding with dried mangos and toasted shredded coconut in a white round bowl.
Makes 4 to 6 servings

Ingredients

3 cups water 1 cup black rice 1/2 cup palm sugar or brown sugar 1/2 stalk lemongrass, very finely minced 1 1/2 cups coconut milk Juice of 1 lime Kosher salt, to taste 1/3 cup small-dice dried mangos 2 tablespoons cup unsweetened, finely shredded coconut, lightly toasted
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CIA FOODIES

Black Rice Pudding with Coconut Milk and Dried Mango

Makes 4 to 6 servings

dessert // rice pudding // tropical fruit // southeast asian // lemon grass // make ahead // grains 

Ingredients

  • 3 cups water
  • 1 cup black rice
  • 1/2 cup palm sugar or brown sugar
  • 1/2 stalk lemongrass, very finely minced
  • 1 1/2 cups coconut milk
  • Juice of 1 lime
  • Kosher salt, to taste
  • 1/3 cup small-dice dried mangos
  • 2 tablespoons cup unsweetened, finely shredded coconut, lightly toasted

Directions

  1. Preheat the oven to 350 degrees F. In an oven-safe pot, bring the water to boil, and add the rice, palm sugar, and lemongrass. Bring back to a boil over high heat, cover, and transfer to the oven. Cook for 30 minutes.
  2. Once the rice has absorbed all the water, add the coconut milk, bring back to a simmer over medium heat, and return the pot to the oven. Continue to cook until the coconut milk has been absorbed and the rice is creamy.
  3. Add the lime juice and adjust seasoning as needed.
  4. Cool slightly, then pour the rice into bowls and top with diced mango and coconut.

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