Thai Sticky Black Rice Pudding

Ingredients and Weight:

• 3 cups black sweet rice
• 2 cups coconut milk
• 1 cup water
• 1/2 cup brown sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1 mango, peeled and diced (for garnish)

Preparation Time:

• 1 hour (including soaking time)

Cooking Time:

• 30 minutes

Difficulty Level:

• 2 (Simple)

Preparation Method Steps:

1. Rinse the black sweet rice under cold water and soak in water for at least 30 minutes, or overnight.
2. Drain the rice and combine it with the coconut milk, water, brown sugar, cornstarch, and salt in a medium saucepan.
3. Bring to a boil over medium heat, stirring constantly.
4. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is tender and the pudding has thickened.
5. Remove from heat and let cool slightly.
6. Transfer the pudding to individual bowls and garnish with diced mango.

Nutritional Information (per serving):

• Calories: 300
• Fat: 10g
• Carbohydrates: 55g
• Protein: 5g

Dish Characteristics:

• Rich and creamy texture
• Sweet and slightly nutty flavor
• Chewy black rice grains
• Exotic Thai flavors

User Comments:

• "This pudding was absolutely delicious! It had the perfect balance of sweetness and coconut flavor."
• "I loved the chewy texture of the black rice. It was a unique and satisfying dessert."
• "The mango garnish was a great touch, adding a bit of freshness to the dish."

Special Precautions and Tips:

• Do not overcook the pudding, as it will become too thick and chewy.
• If you can't find black sweet rice, you can substitute regular sweet rice. However, the pudding will not be as chewy.
• To make a vegan version of the pudding, use soy milk or almond milk instead of coconut milk.