Black Sticky Rice

Flavored with coconut milk and pandan leaves, tender, nutty RiceSelect® Black Rice transforms into a tempting dessert, breakfast or sweet snack.

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Serves
4
Total Time
40
Prep Time
10
Cook Time
30

Ingredients

  • null 1 cup RiceSelect® Premium Black Rice
  • null 2 pandan leaves, folded and knotted (fresh or dry)
  • null 1 can (13.5 oz) coconut milk
  • null 1/4 cup sugar
  • null 1/4 tsp salt
  • null 2 ripe mangoes, peeled, pitted, and sliced
  • null 1 kiwi, sliced
  • null 4 strawberries, sliced
  • null 2 tbsp shredded coconut (optional, for garnish)

Instructions

  1. Rinse the rice under cold water until the water runs clear. Soak the rice in water for at least 4 hours or overnight to soften.
  2. Drain soaked rice and prepare rice according to package directions. Add in pandan leaves after adding rice.
  3. While the rice is cooking, combine the coconut milk, sugar, and salt in a saucepan. Heat over medium heat until the sugar dissolves, but do not boil. Reserve about 1/4 cup of the coconut sauce for drizzling later.
  4. Once the rice is cooked, remove it from the heat and transfer it to a bowl. Pour the warmed coconut sauce over the rice and mix well. Let it sit for 10 minutes to absorb the flavors.
  5. To serve, place a scoop of the black sticky rice on a plate. Arrange the kiwi, mango, and strawberries around it. Drizzle with the reserved coconut sauce and sprinkle with shredded coconut, if using.