Recipe courtesy of Emeril Lagasse
Print
Total:
7 hr 40 min
Prep:
15 min
Inactive:
6 hr 45 min
Cook:
40 min
Yield:
6 servings
Level:
Intermediate

Ingredients

  • 1 1/2 cups Thai black sticky rice*
  • 1 cup boiling water
  • 1 mango, peeled and diced
  • 1 tablespoon fresh lemon juice
  • 1/4 cup water
  • 1 cup sugar
  • 1 (13.5-ounce) can unsweetened coconut milk
  • 1/4 teaspoon salt
  • 1 1/2 cups sliced fresh strawberries
  • 6 sprigs fresh mint, for garnish

Directions

In a large bowl, combine the rice and enough water to cover by 2-inches. Soak for at least 6 hours or up to 24 hours. Drain.

Place a bamboo steamer inside a wok or large pot. Line the steamer with parchment paper. Add enough water to the wok or pot to come up just below the bottom steamer rack, 1 to 1 1/2 inches. Bring the water to a boil. Add the rice to the bottom steamer rack, pour 1 cup of boiling water over the rice, reduce the heat to medium-low, cover, and steam until rice is tender, 30 to 40 minutes. Remove from the heat and transfer the rice to a bowl. (At this point the coconut sauce should be made and ready to pour over the steamed rice.)

While the rice is steaming, prepare the mango syrup and the coconut sauce. In a small saucepan, combine the diced mango, lemon juice, water, and 1/2 cup of the sugar. Bring the mixture to a boil. Reduce to a simmer and cook for 5 minutes or until the fruit is very tender. Pour the mixture into a food processor and puree until smooth. Remove and chill the mango mixture for 30 minutes.

To make the coconut sauce, combine the coconut milk, remaining 1/2 cup sugar, and salt in a medium saucepan over medium-high heat. Bring the mixture to a boil, and cook, stirring, until the sugar dissolves, about 1 minute. Pour over the steamed rice, mix well, cover and set aside until most of the liquid is absorbed, 30 to 45 minutes.

To serve, spoon 1/2 cup of the rice pudding into each of 6 shallow bowls. Arrange strawberry slices on top of the pudding and drizzle the mango syrup over the top of the pudding. Garnish each with mint sprigs and serve at room temperature. (This dessert is best before it has been refrigerated.)

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Smoky Black Bean Rice

Recipe courtesy of Laura Vitale

Black Beans and Rice

Recipe courtesy of Ingrid Hoffmann

Mango Rice Pudding

Recipe courtesy of Roger Mooking

Spicy Black Beans and Yellow Rice

Recipe courtesy of Tyler Florence

Tres Leches Rice Pudding

Recipe courtesy of Deb Perelman

Indian Rice Pudding

Recipe courtesy of Alton Brown

Rice and Black Bean Pilaf

Recipe courtesy of Ellie Krieger

Mexican Rice Pudding ("Arroz Con Leche")

Recipe courtesy of Marcela Valladolid

Sticky Asian BBQ Chicken Wings with Sweet Corn Rice and Red Cabbage Slaw

Recipe courtesy of Lorraine Pascale

On TV

Donut Showdown

7:30am | 6:30c

Donut Showdown

8:30am | 7:30c

Donut Showdown

9:30am | 8:30c

Sugar Showdown

10:30am | 9:30c

Sugar Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Cake Hunters

3:30pm | 2:30c

Cake Hunters

4:30pm | 3:30c
On Tonight
On Tonight

Cupcake Wars

8pm | 7c

Cupcake Wars

10pm | 9c

Cupcake Wars

11pm | 10c

Cupcake Wars

12am | 11c

Cupcake Wars

1am | 12c

Trending Videos

Brunch Bonanza

So Much Pretty Food Here