Black sticky rice with mango
The classic dessert from Thailand
15 Min.
Gesamtdauer
15 Min.
Arbeitszeit
Zutaten für Personen
Black sticky rice
200 g black sticky rice
400 ml water
1 pinch of salt
100 g palm sugar
300 ml coconut milk
Mango
1 ripe Thai mango
100 ml coconut milk
¼ vanilla pod
1 tsp sugar
Zubereitung
Black sticky rice
- Bring the rice and water to the boil.
- Simmer for 45 minutes over a medium heat.
- Add the coconut milk, salt and sugar.
- Bring to the boil.
- Simmer for a further 15 minutes.
- Divide the sticky rice between the bowls and leave to cool.
Mango
- Place the black sticky rice in a bowl.
- Briefly bring the remaining coconut milk, sugar and scraped vanilla pod to the boil.
- Drizzle the coconut and vanilla sauce over the rice.
- Place the sliced mango on top of the rice.
UNser TIPP
You can cook more of the black sticky rice, as it tastes really delicious. The rice will also keep for up to 4 days in the fridge.
