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Black Sticky Rice Pudding with Mangoes or Peaches

From the book The Elements of Life by Su-Mei Yu

Serves

Introduction

Black sticky rice can be purchased in Asian supermarkets, specialty food markets, and online. The grain is long, unlike the short white or brown Japanese rice used for making sushi rice. This dessert is a rare treat not only because it tastes marvelous, but also because the black coating on the rice is the bran, which is very nutritious.

Ingredients

	½	cup black long-grain sticky rice
	1½	cups white long-grain sticky rice
	3	cups coconut cream and milk combined
	1	cup sugar
	½	tsp. salt
	½	tsp. freshly grated nutmeg
	½	cup grated fresh coconut
	1	cup coconut cream
	1	tsp. rice flour
	2	ripe mangoes or 4 peaches, peeled, pitted, and sliced

Steps

Soak the black and white sticky rices together in cool water to cover overnight. Drain. Transfer the rice to a steamer basket lined with softened dried or fresh corn husks or a double thickness of cheesecloth. Fill the steamer pot halfway full with water. Bring to a boil. Insert the steamer basket with the rice, cover, and steam over high heat until tender, 30 to 45 minutes. Check the water level at regular intervals and replenish with boiling water as needed. Keep warm.
In the meantime, heat the coconut cream and milk, ⅔ cup of the sugar, ¼ teaspoon of the salt, and the nutmeg in a medium saucepan over medium-low heat. When the mixture begins to boil, remove from the heat.
Transfer the cooked rice to a large bowl. Stir vigorously with a wooden paddle to release the steam, about 1 minute. Pour the coconut-cream mixture over the rice and mix well. The mixture will be soupy. Cover tightly with plastic wrap and let sit until the liquid has been absorbed into the rice, about 20 minutes. Add the grated coconut and mix well. (If making ahead, divide the rice into individual serving portions and wrap in plastic wrap. Refrigerated, it will keep for a week. When ready to serve, microwave for 1 minute.)
To make the coconut syrup, combine the coconut cream with the remaining ⅓ cup sugar, ¼ teaspoon salt, and the rice flour in a small saucepan. Stir to mix well and cook over medium-low heat, stirring constantly, until the mixture thickens, about 5 minutes. Do not boil, or the coconut cream will curdle. Set aside to cool. (If making ahead, cool completely, then refrigerate for up to a week. When ready to serve, microwave for 10 to 20 seconds to warm.) To assemble, pour a ladle of warm coconut syrup over each portion. Serve with the fruit slices on the side.

This content is from the book The Elements of Life by Su-Mei Yu.

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