Neil Perry's luscious black sticky rice with mango and coconut cream. Photo: William Meppem
500g black sticky rice
1 pandanus leaf, tied in a knot
1 cup crushed dark Indonesian palm sugar (all the above available from Asian grocers)
1 large ripe mango, peeled and thinly sliced
2 cups coconut milk
½ cup coconut cream (I use the Kara brand; see Hot Tip below)
Rinse the rice under cold running water and place in a pot with the pandanus leaf and 1 litre water. Bring to the boil, then reduce the heat and simmer gently for 10 minutes, or until all the water has been absorbed. Remove from the heat and cover the pot with foil or a lid. Set aside for about 30 minutes to allow the rice to steam until tender. Remove the pandanus leaf.
Meanwhile, place the palm sugar and 1½ cups water in a small pot and stir over a low heat until the sugar has dissolved. Bring to the boil, then remove from the heat.
Return the pot of rice to a low heat. Gradually stir in the coconut milk and most of the palm sugar syrup; stir until heated through. Divide the rice among 4 bowls and place the mango slices on top. Drizzle with coconut cream and the remaining palm sugar syrup.
Hot Tip: This great dessert must be made at least once during mango season. You will see how easy it is. I also love it with bananas, but don't discount other fruit such as figs and custard apples - all wonderful with the texture of the sticky rice. Kara coconut cream is stabilised so it won't split; it is readily available from Asian grocers and is perfect when you want a creamy texture for desserts.
- Main Ingredients - Rice, Mango
- Course - Dessert