I went to a Vietnamese Chinese market yesterday and bought some beautiful and delicious tropical fruits. The mangos reminded me of the ones that I used to buy in Malaysia when I was filming Marco Polo. This morning, I made a coconut black rice pudding with fresh mangos for breakfast. Rice with crushed peanuts is a usual staple for breakfast in Southeast Asia. It is as ordinary as oatmeal in the West. Of course you can also serve this rice pudding as a dessert. For me, coconut and mango is a perfect combination, like peanut butter and jelly or peanut butter and chocolate.
I made my rice in the automatic rice cooker as I sliced the fruits. It’s simple and easy. I used the coconut milk beverage from the carton to cook the rice. And I drizzled about 2 to 3 tablespoons full fat coconut milk from the can on top of the pudding before serving.
Coconut Black Rice Pudding with Fresh Mangos
1 cup of Thai black sweet rice or Forbidden Rice
2 cups coconut milk, beverage from the carton
1/4 cup or more xylitol or sugar
1 teaspoon vanilla extract
2 to 3 tablespoons full fat coconut milk, can
2 tablespoon crushed peanuts, optional
2 ripe yellow mangos, peeled, pitted and sliced (small, flattened oval shape mangos)
Pour the rice, coconut milk beverage, xylitol or sugar, vanilla in the rice cooker and let soak for 30 minutes before pushing the on button.
When the rice cooker turns to warm, let rice sit for 5 minutes. Scoop rice into serving bowls and top with fresh mango slices, coconut milk from the can and crushed peanuts if using.
If you like your pudding wetter and creamier, you can also pour 1/4 to 1/3 cup of coconut milk from the can into the rice cooker after rice has been cooked. Mix with a non-scratch spatula before scooping into serving bowls. If you use forbidden rice instead of sticky rice, it tastes better in the creamier version.
I used the left-over coconut milk from the can and the mango to make coconut mango panna cotta. I will share the recipe another time.