Sticky black rice gets its deep color and warm, earthy aroma from turmeric and ginger, simmered low and slow in coconut milk until every grain turns glossy and tender. A quick coconut sauce, thickened with a touch of arrowroot, gets spooned over the top for that glossy, pourable finish that pools into the rice. Sweet, ripe mango slices bring a juicy contrast to the spiced rice, and a scatter of toasted sesame seeds and fresh mint adds crunch and brightness to every bite. The whole thing comes together in one pot plus a small saucepan, making it an easy make-ahead dessert or brunch centerpiece. It's a genuinely satisfying pick for a dairy free spread, with rich, coconutty flavor in every spoonful.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Rinse the black glutinous rice under cold water using a fine-mesh strainer until the water runs mostly clear, then drain well.
Combine the rinsed rice, 1 can (13.5 oz) full-fat coconut milk, 1 cup water, 3 tbsp honey, 1/2 tsp turmeric, 1/4 tsp ground ginger, and 1/4 tsp salt in a medium saucepan. Bring to a boil over medium-high heat, stirring once to dissolve the honey.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
