I am a fan of all things creamy – rice pudding, créme brulée, crème caramel, custard… you get my drift. Sometimes I like to switch it up, and when I saw a big bag of black sticky rice on the grocery store shelf, I knew it had to be done.
This kind of reminds me of a dessert I had in Thailand of white sticky rice with fresh mango, and it is indeed based on a Thai recipe. We loved it warm, with the mango on top. As a bonus, besides the soaking of the rice, it doesn’t take too long to whip up!
Some other ideas to use up that big bag of black sticky rice:
Thai Sticky Black Rice for breakfast
Vegetable Curry and Black Rice
Black Rice Salad with Mango & Peanuts
Black Rice Salad with Lemon Vinaigrette from Bon Appetit (shown above) **If you are going to make this recipe, I’d cut down on the rice or double up on the vinaigrette… the vinaigrette was generally lost in this salad…
ps I realize that for some of these recipes the black rice they are referring to may be the Chinese Forbidden rice, but I couldn’t come up for many uses of black sticky rice besides as the pudding or for breakfast. I used the black rice in the salad above, and it turned out OK. Do you guys have any ideas?
Thank you for sharing this recipe it is absolutely delicious! I did add a teeny bit of salt (1/4 tsp) just because that’s what I usually do with old fashioned rice pudding. Who knows maybe I’ve just been brainwashed by too much Ina Garden. Either way my family loves it and I feel a bit less guilty eating it!
Thanks so much for sharing your experience with making this recipe! It reminds me that I should make it again – I love all that creaminess!
Thanks for reading!
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