Coconut Black Rice with Mango

Name: Coconut Black Rice with Mango
Ingredients: 1 cup black sticky rice (also called black glutinous rice), rinsed; 1 can (14 oz) coconut milk; 1/2 cup water; 3 tbsp sugar (palm sugar if you have it, otherwise brown sugar); 3 kaffir lime leaves, torn; Pinch of salt; 1 ripe mango, sliced; Splash of coconut cream; Toasted sesame seeds or toasted coconut flakes

Sweet black sticky rice in coconut milk with kaffir lime leaf and fresh mango.

Pressure Cook Vegetarian Vegan Dessert Gluten Free

Ingredients

Pressure cook

1 cup black sticky rice (also called black glutinous rice), rinsed
1 can (14 oz) coconut milk
1/2 cup water
3 tbsp sugar (palm sugar if you have it, otherwise brown sugar)
3 kaffir lime leaves, torn
Pinch of salt

After cooking

1 ripe mango, sliced
Splash of coconut cream
Toasted sesame seeds or toasted coconut flakes

Instructions

Add rice, coconut milk, water, sugar, lime leaves, and salt to the pot. Stir.
Pressure cook on high for 15 minutes, then natural release for 10 minutes.
Remove lime leaves. Stir gently. The rice should be thick and sticky. If it's too loose, simmer on sauté for a few minutes.
Serve warm topped with mango, a drizzle of coconut cream, and a scatter of sesame seeds or coconut flakes.

Notes

Black sticky rice is different from regular black rice; find it at Asian grocery stores. If you can only find regular black rice, increase cook time to 20 minutes.