Black Rice Pudding with Coconut Milk and Dried Mango

Name: Black Rice Pudding with Coconut Milk and Dried Mango
Yield: Yield: 8 Portions
Ingredients: Kosher salt, as needed; Juice of 2 limes; 2 oz/57 g desiccated coconut; 4 oz/113 g small-dice dried mangos; 1½ qt/1.44 L water; 7 oz/198 g palm sugar; 2 cups/440 g Thai purple rice; 3 cups/720 mL coconut milk; 1 stalk lemongrass, very finely minced (¾ oz/21 g)

Preparation info

Yield:
8
Portions

Difficulty
Easy

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

Ingredients

1½ qt/1.44 L water
2 cups/440 g

Dessert
Vegan
Gluten-free
Street Food
Breakfast

Method

In a rondeau or similar pan, bring the water to boil, and add the rice, palm sugar, and lemongrass. Bring back to a boil over high heat, cover with a lid, and cook in an oven at 350°F/177°C for 30 minutes.
Once the rice has absorbed all the water, add the coconut milk, bring back to a simmer over medium heat, and return the pot to the oven. Continue to cook unt