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Black rice pudding with mango semifreddo

Frank Camorra
Frank Camorra

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Black rice pudding with mango semifreddo.
Black rice pudding with mango semifreddo.Marcel Aucar

Rice pudding is one of my favourite desserts, it's so comforting and easy to make. Top a bowl of this fragrant rice pudding with mango semifreddo and you have something really special, a summer sensation while mangoes are still in season.

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Ingredients

Black-rice pudding  

  •             

  • 200g black glutinous rice

  • 4½ cups water

  • 180g coconut sugar

  • Pinch sea salt

  • 200ml coconut cream

  • 1 cup coconut flakes, toasted 

Mango semifreddo  

  •                         

  • 4 egg yolks

  • 160g white sugar

  • 3 tbsp water

  • 2 mangoes, peeled and pureed

  • 1 tbsp lemon juice

  • 250ml thickened cream, lightly whipped 

Method

  1. Black-rice pudding

    Soak the rice for four hours or overnight.

    Rinse it, put in a pot with the water, bring to a simmer and cook covered for 40 minutes.

    Add the sugar and salt and continue simmering until the rice is cooked and the water absorbed, about 15-20 minutes. Remove from the heat and stir for a minute or two. 

    Mango semifreddo               

    Whisk egg yolks in an electric mixer for seven minutes or until pale and thick.  

    Put the sugar and water in a small saucepan and heat until sugar dissolves. Simmer for four minutes or until syrupy, then add slowly to egg yolks, whisking continuously until mixture is cold. Mix mango puree and lemon juice and fold into egg yolk mix.

    Fold in the cream, transfer to a lidded container and freeze for six hours or overnight until firm. 

    To serve, spoon some of the pudding into a bowl and pour a little coconut cream over the middle. Place a slice of mango semifreddo on top and sprinkle with coconut flakes.

    TIPS
    1. The mango semifreddo can be served on its own with slices of fresh mango and toasted coconut flakes. 
    2. If you can't find coconut sugar, dark palm sugar is a good substitute.
    3. I sometimes add a pandan leaf while cooking the black rice, before adding the sugar, which adds a lovely tropical note. 

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Frank CamorraFrank Camorra is chef and co-owner of MoVida Sydney and Melbourne's MoVida Bar De Tapas.

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