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Years ago, when my husband, daughter, and I traveled in Thailand, we became addicted to mangoes and sticky rice, a truly delicious sweet. After our return, we tried but could never duplicate the superb taste and texture of the authentic version. Although this black sticky rice pudding is a different dish, it reminds me of that delightful concoction. In fact, it’s so good you don’t even need the fruit. Although it’s high in saturated fat, it comes from the coconut milk. 
Vegan Friendly
Makes 6 serving


• 2 cups cooked black sticky rice (see Tips)      
• 1 can (14 oounces/398 mL) coconut milk        
• 1/2 cup packed Demerara or other raw cane sugar, (see Tips)           
• 1/2 teaspoon salt         
• 1/4 cup toasted, shredded, sweetened coconut          
• 1 cup sliced strawberries or kiwifruit or chopped peaches or mango
• Finely chopped mint, optional

In a saucepan, combine coconut milk, brown sugar, and salt. Bring to a boil over medium heat and cook, stirring, until sugar dissolves. Stir in rice and cook, stirring, until thickened, about 10 minutes. Transfer to a serving bowl and chill, if desired.

When you’re ready to serve, top with fruit and garnish with coconut and mint, if using.

Thai black sticky rice is available in Asian markets. Do not use Chinese black rice, which is not sticky. To cook this quantity of black sticky rice, use about 3/4 cup (175 mL) raw rice and 1-1/2 cups (375 mL) water. Soak the rice for at least 4 hours or overnight, then bring the rice and soaking liquid to a rapid boil in a heavy pot with a tight-fitting lid. Reduce heat to low and simmer until rice is tender, 30 to 45 minutes.

I like to make this pudding using piloncillo, unrefined Mexican sugar, which is sold in cones in Latin markets. Use a 4-ounce (125 g) cone in this recipe.

Nutrients per serving
Calories: 305; Protein: 3.3 g; Carbohydrates: 41.4 g; Fat (Total): 15.4 g; Saturated Fat: 13.2 g; Monounsaturated Fat: 0.6 g; Polyunsaturated Fat: 0.2 g; Dietary Fiber: 1.0 g; Sodium: 221 mg; Cholesterol: 0 mg

Excellent source of manganese. Good source of iron and magnesium. Source of vitamin C, thiamine, niacin, folacin, phosphorus, zinc, copper and selenium.

Recipes from THE COMPLETE WHOLE GRAINS COOKBOOK: 150 Recipes for Healthy Living by Judith Finlayson
(Robert Rose Inc.; February 2008; Softcover/$24.95)



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