Globecooking recipe : Caramelised Mangoes With Sticky Black Coconut Rice

Looking at this picture, I bet you're thinking it involves blackberries or blackcurrants. Well, you'd be completely wrong. That deep red colour actually comes from the Sticky Black Rice in this month's Cambodian-themed Kitchen Trotter box.

The rice has a very dark red colour and after soaking, the water looks just like the liquid out of a can of red kidney beans. I thought it might go paler during cooking but it retains the deep red (more than black) colour.

Roasted Mangoes With Sticky Black Coconut Rice

ingredients :

2 mangoes

1 orange

12cl water

a stick of cinnamon

30g sugar (for the mango)

2tbsp honey

25g butter

juice of 1/2 a lime

150g sticky black rice (you could use normal pudding rice)

120ml coconut milk

10g sugar (for the coconut cream)

a pinch of salt

First of all, soak the rice in warm water. The recipe said for two hours, I left it for about 45 minutes and it was fine.

Peel the mango and chop it into large chunks. Slice the orange, leaving the peel on. I didn't have an orange to hand so I used a dried lemon from one of the previous Kitchen Trotter boxes instead.

Put the water, cinnamon (I used cassia bark instead), sugar and orange/dried lemon in a frying pan and cook for about 5 minute minutes until the orange is caramelised.

Put the mango in a separate frying pan and transfer the cinnamon/cassia bark from the other pan. Add the butter, lime juice and honey and cook over a medium heat until the mango slices are caramelised.

My mango was a bit overripe so it started to go a bit pulpy, rather than caramelised, but it still tasted lovely. Reserve.

Rinse the black rice then steam or boil it for 30-40 minutes until tooth tender and all the water has been absorbed (or drain off any excess).

Put the coconut milk, sugar and salt in a saucepan and reduce by half. Pour into the rice and mix to combine. If it's still too liquid, heat, continually stirring, until the liquid has reduced and is absorbed to create a creamy rice.

Serve the rice hot, with mango and orange slices on top.

I'm not a huge fan of rice pudding but this was actually very nice because the rice retains a slight firmness rather than going mushy. The delicate coconut flavour of the rice perfectly complements the sweetness of the mango.

*** Don't miss my country-by-country globecooking recipe index ! ***

Fancy trying some more Cambodian cuisine? How about Amok, Sath Ko Ann or Noum Protchok Khmer?