Sticky Coconut Black Rice with Mango Puree

Ready in 1 hour Serves 4

1 cup black glutinous rice

¾ cup coconut cream

2 Tbsp desiccated coconut 2 Tbsp soft brown sugar

1 tsp vanilla extract

Zest of 1 lime, finely grated

1 star anise (optional)

½ tsp salt

Mango slices to garnish, fresh or canned (optional)

MANGO PUREE

400g can mangoes in syrup 1 Tbsp lime juice

To make the puree, drain the fruit, reserving the syrup. Whizz the drained mangoes and lime juice together. Set aside until needed.

Rinse rice well under cold water. Drain well and place in a pot with ½ cup of the coconut cream and the coconut, sugar, vanilla, zest, star anise, if using, and salt.

Stir enough water into the reserved syrup to bring it up to 1½ cups and add to the pot. Bring to a simmer, stir with a fork, cover and cook on lowest heat until rice is al dente and liquid has absorbed (1 hour). Stir in most of the remaining coconut cream and leave to cool. Serve topped with the mango puree, mango slices and a drizzle of reserved coconut cream.

Rice pudding for breakfast – what’s not to like? This sweet tropical rice bowl is equally delicious to start the day or as an after-dinner dessert treat.

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