This dessert is a dessert is amazingly tasty. Though the rice takes from four to eight hours to
soak, prior to cooking, the taste is well worth the effort.
Prep: 15-20 minutes (4-8 hours soaking for the rice)
Cook: 20-30 minutes
300g black rice*(see note)
400ml can of mango
400ml coconut milk, canned
150g palm sugar or dark brown sugar
1 pandanus leaf, knotted* (optional)
3 large mangoes
200ml double cream
1 lemongrass stalk bruised
1 tbsp. icing sugar
Rice: Soak the rice in water for 4-8 hours, then rinse. Place the
rice, pandanus leaf, palm or brown sugar and the coconut milk in a saucepan. Bring
the coconut milk to the boil then reduce the temperature to a simmer and cover. Cook
for 20-30 minutes until the milk has absorbed and you are left with sticky tender
rice, if the rice is not tender add a little extra water and allow to simmer for
another 5 minute. Take the rice off the heat and remove the pandanus from it and
allow to cool.
Mangoes: Slice the mangoes in half removing the seed. Slice half of
each mango into thin slices and dice the other half.
Puddings: In the base of a ramekin place the mango slices in a
circular manner, slightly overlapping each other like a pinwheel, until the base is
covered. Now place a layer a 2cm thick of the cooled rice over the mango leaving
enough room for 2 more layers. Follow this by a layer of the diced mangoes, followed
by the rice to the top of the ramekin. Cover the pudding and refrigerate until ready
to serve. Repeat this process with 5 remaining portions.
Mango Coulis: Place the mango from the can in a blender or food
processor with a couple of tablespoons of the syrup and puree until smooth. You will
need a thick pouring consistency, if it is too thick add a little more syrup and
puree again until you have the right consistency. Place the coulis in a covered
container and refrigerate until ready to use.
Lemongrass Cream: Place the cream and lemongrass in a saucepan,
bring the mixture to a simmer and then remove form heat and allow it to infuse for a
couple of minutes. Remove the lemongrass from the cream and mix in the icing sugar.
Allow the cream to cool and refrigerate until ready to serve.
To Serve: Run the knife around the edge of the ramekins. Carefully
turn the puddings out onto 6 plates. Drizzle the coulis around the edge of the plate
and then repeat this with the cream. Serve
Black rice is glutinous rice used mainly in East Asian desserts. It is found
in most East Asian food stores.
Pandanus leaves, are a long thick green leaves, which impart a vanilla type
flavour when used to infuse.