1 cup black rice (Forbidden rice)
3 cups water
½ tsp salt
⅓ cup sugar
¼ cup finely chopped palm sugar
270 ml coconut milk
2 mangoes, cheeks removed, peeled, thinly sliced
½ cup pomegranate seeds (optional)
¼ cup flaked coconut
400 ml coconut cream
2 tsp cornflour
⅓ cup finely chopped palm sugar
- Soak rice overnight in cold water. Drain and rinse with cold water. Place rice in a saucepan with water and salt. Bring to the boil. Reduce heat to low, cover and simmer rapidly for 40 minutes or until most of the water has been absorbed.
- Add sugars and milk and stir over a medium heat until mixture comes to a gentle boil and sugar dissolves. Reduce to medium-low and cook, stirring for about 15 minutes or until thick.
- Meanwhile, to make coconut sauce, combine 2 tablespoons of the coconut cream with cornflour until smooth. Combine remaining coconut cream and sugar in a small saucepan over a medium heat. Stir until sugar dissolves and bring to a gentle boil. Reduce heat to medium-low and add cornflour mixture. Cook, stirring for 3 minutes or until thickened. Cool slightly if preferred.
- Divide rice between bowls and pour over spoonfuls of coconut sauce. Top with mango slices, sprinkle with pomegranate and coconut. Serve immediately.