(adapted from Cradle of Flavor by James Oseland)

Purple sticky rice is sometimes called black rice and can be found in most Asian markets and specialty food stores. It is related to white sticky rice, which can be used as an alternative, but it is not as colorful. If you can only find white rice, top with a few slices of mango before serving to add color.

Serves 6

1 c. purple sticky rice
6 1/2 c. water
2/3 c. sugar
1 c. unsweetened coconut milk
1/4 tsp. kosher salt

Wash rice. Add water and sugar to rice, stir to combine, bring to a rolling boil, reduce heat to medium-low and cook for about 1 hour to the consistency of a thickish pudding. While rice is cooking, combine coconut milk with salt in a small bowl and set aside at room temperature.

To serve:
Spoon warm rice into bowls and drizzle with equal amounts of coconut milk. You can also add a few slices of fresh mango.