Black Sticky Rice Mango Dessert

Method6 steps

1. 1

   Step 1: Rinse the dry Thai black glutinous rice (140 g) and drain off the rinsing water. Add the measured475 ml soaking water, cover and soak in the refrigerator for at least8 hours and up to24 hours. Keep this soaking water for cooking.

   Minimum refrigerated rice soak:8 hours · 480 minUses 140 g dry Thai black glutinous rice (source: ¾ cup) · Rinsing water; drain and discard · 475 ml water for soaking and cooking the rice (source: 2 cups)

   
2. 2

   Step 2: Put the soaked rice and all of its retained soaking water into a rice cooker suitable for this rice and coconut-milk (60 ml) mixture. Add60 ml coconut milk and3 tbsp sugar, stir, and cook following the cooker’s directions until the grains are tender throughout and the liquid is absorbed. The author’s45-minute cooking guide varies with the cooker; follow its instructions for any additional cooking cycle rather than treating a warm setting as doneness.

   Uses soaked rice and retained soaking water · 60 ml coconut milk for cooking the rice (source: ¼ cup) · 3 tbsp sugar for cooking the rice (source: 38 g)

3. 3

   Step 3: Transfer the fully cooked rice into shallow containers to cool promptly, refrigerating it within1 hour of cooking. Chill until completely cold and keep refrigerated until assembly. Use this cooked rice within24 hours.

   Uses cooked sweet coconut sticky rice

4. 4

   Step 4: Stir together the separate160 ml coconut milk,160 ml milk and120 ml sweetened condensed milk until smooth. Taste and add only as much of the optional extra condensed milk as desired. Refrigerate the mixture until serving.

   Uses 160 ml coconut milk for the serving mixture (source: ⅔ cup) · 160 ml milk for the serving mixture (source: ⅔ cup) · 120 ml sweetened condensed milk for the serving mixture (source: ½ cup) · Additional sweetened condensed milk to taste, optional

5. 5

   Step 5: Wash the two ripe mangos, peel them and cut the flesh off the stones into slices. Prepare2 cups of finely shaved ice, or use a blender designed for crushing ice to make a fine texture, just before assembling the bowls.

   Uses 2 ripe mangos, peeled and sliced · Mango washing water; drain and discard · 2 cups finely shaved or crushed ice

6. 6

   Step 6: Divide the shaved ice among4 bowls. Add half a mango’s prepared slices to each, then1–2 scoops of the chilled black sticky rice, as available. Divide all the cold milk mixture evenly over the bowls. Add one scoop of the optional vanilla ice cream (4 scoops) per bowl if desired, and serve immediately. Keep any unused cooked rice refrigerated and use it within24 hours of cooking.

   Uses prepared mango slices and shaved ice · 1–2 scoops per bowl; actual selected amount · cold coconut-and-milk serving mixture · 4 scoops vanilla ice cream, optional (one per bowl)