SunRice
Poh's rice kitchen

Poh's Black Rice with Mango & Salty Coconut Custard

I am using:

Prep time

10min

Cook time

30min

Try out this delicious dessert recipe that is perfect for the whole family! This tasty mango and salty coconut sweet black rice is quick and easy to make.

SunRice Microwave Black Rice Pouch

SunRice Microwave Black Rice Pouch

SunRice Black Rice is beautifully silky in texture and has a lovely vibrant colour. This rice is a nutritious and delicious wholegrain rice which is gluten free as well as a source of protein, energy and fibre. Ready in only 90 seconds, this rice type is great as a base for a quick and easy meal base and perfect for using in rice salads. The SunRice microwave range delivers tasty whole grains cooked to perfection. The SunRice microwave range uses special heat technology and has no added colours, flavours or preservatives. SunRice, proudly Australian owned since 1950. Perfect for lunch or dinner. All rice is naturally gluten free.

View product

Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 1 cup SunRice Black Rice

  • 1 cup Coconut Milk

  • 2 tbsp Caster Sugar

  • 1½ tsp Cornflour

  • cup Caster Sugar (for sauce)

  • 3 Egg Yolks (for sauce)

  • 1 cup Coconut Cream (for sauce)

  • ½ tsp Salt (for sauce)

  • 2 Mangoes (peeled, cut into cubes)

  • Coconut Chips (sprinkle)

Black Rice

Black rice is treasured for its nutritional values, exquisite burgundy-purple colour when cooked, chewy texture and a rich, nutty flavour. It creates a striking contrast in any dish and is often prepared as a dessert, such as black rice pudding.

Characteristics

Longer Grains

Longer Grains

Nutty

Nutty

Hint of Sweetness

Hint of Sweetness

Photo of Poh's Black Rice with Mango & Salty Coconut Custard

Method

  • Cook rice using packet instructions but instead of 2 cups of water, substitute 1 cup with coconut milk. Add sugar and stir to combine.

  • While rice is cooking, make custard. Place corn flour, caster sugar and egg yolks in a small saucepan and stir to combine. Gradually stir in coconut cream. Place over a medium/low heat and whisk until thickened. Remove from heat. Add salt.

  • Divide rice into bowls. Serve with fresh mango, salty coconut custard and coconut chips.

More recipes like this one