Sticky Black Rice with Mango

Add the rice and 2 cups of water to a sauce pan and heat over medium-high heat, bringing to a boil.

Lower heat to simmer for 45 minutes, stirring occasionally. Keep an eye on the water in the pot, making sure to add enough water to fill up half the rice mixture until the last 5 minutes, where you’ll let all of the water evaporate and absorb into the rice.

Meanwhile add the coconut milk, date paste, coconut extract and salt to a bowl. Whisk to combine.

Once the rice is fully cooked (at about 45 minutes), keep the heat on simmer and stir the coconut mixture into the rice. Continue to simmer until the rice is a pudding-like consistency, about 5–10 minutes.

Taste for additional sweetness (an additional tablespoon or two of date paste or maple syrup).

Divide between serving bowls and top with cubed mango or mango slices.

Garnish mango sticky rice with fresh mint leaves.