Blue Sticky Rice with Mango Puree

Since black sticky rice is already a part of my diet, i made a decision to make a Thai-influenced sweet with this super healthy power grain. Black rice contains anthocyanins, deep-purple pigments with medicinal drug, antiviral and anti-cancer properties. I used the dried butterfly pea flowers I bought in capital of Thailand (they grow all over in Thailand) to paint my coconut milk. to scale back the caloric density of this sweet, I substituted one a part of the coconut milk with coconut seasoned rice milk.

Sticky rice (whether black or white) is typically paired with mango. The mangoes you’ll realize in Asian country are sugar sweet with the foremost intense color and flavor. Since they deteriorate chop-chop, they're arduous to induce up here (furthermore they go past plane and are disproportionately expensive). sugarless  mango puree is out and away the most effective various. I additional a couple of pomegranate seeds to the present breakfast sweet, to form it even healthier.

In case you have got ne'er roasted black sticky rice, here are few tips. Black sticky rice ought to be soaked for a minimum of four hours or nightlong, and washed and drained rigorously later. historically sticky rice is steamed for concerning 40-60 minutes, however generally the rice isn't obtaining tender in a very steaming basket. I like better to cook the rice with water, in a very rice cookware or an important pot with a tight lid. Please follow the directions within the instruction below rigorously to achieve a young consistency.

Ingredients

• 150 g black sticky rice
• 100 ml coconut milk
• 100 ml coconut flavored rice milk
• 1 Tbsp dried butterfly pea flowers
• 1 Tbsp raw cane sugar
• 1 generous pinch of salt
• 4 tbsp pomegranate seeds
• 200 g mango puree
• edible flowers

Instructions

1. Soak black sticky rice in water for at least 4 hours (or overnight).
2. Wash and drain thoroughly.
3. Cook black sticky rice with 350 ml water in a rice cooker or a heavy pot with a tight-fitting lid for about 35 minutes (or until the liquid is absorbed completely).
4. In the meanwhile, mix coconut milk, rice milk, and dried butterfly pea flowers and allow to soak for 20 minutes. 
5. Strain coconut milk through a sieve (squeeze dried flowers to extract extra color). Mix with raw cane sugar, and salt and bring to the boil.
6. Remove from the heat and mix with cooked black sticky rice. Top with mango puree and pomegranate seeds (or a few berries), and decorate with edible flowers.
7. Enjoy!

Adapted from HERE