Black glutinous rice simmers low and slow in full-fat coconut milk until every grain turns tender, glossy, and faintly purple-black, with turmeric and ground ginger warming the whole pot from within. A drizzle of honey sweetens things naturally, and once the rice rests, it's finished with a silky coconut sauce thickened with arrowroot until it coats a spoon. Fresh mango slices add juicy brightness against the earthy rice, while toasted sesame seeds and mint leaves bring texture and a little herbal lift to the finished bowl. It's a striking, golden-hued twist on the classic Thai dessert, equally good served warm or chilled. This one is a great fit for a gluten free table, no fuss required.
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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.
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