by gingerroot
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fiveandspice's Testing Notes:
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Expand1 cup sweet (glutinous) rice Ask a question about this ingredient
1/2 vanilla bean, split lengthwise Ask a question about this ingredient
2 cups coconut water Ask a question about this ingredient
1 cup diced mango Ask a question about this ingredient
Toasted chia seeds, for sprinkling Ask a question about this ingredient
Black sesame seeds, for sprinkling Ask a question about this ingredient
Combine rice and scraped seeds from half a vanilla bean in a quart sized Pyrex measure (or large bowl). Add 3 cups of water and soak overnight.
Ask a question about this stepIn the morning, drain water (discard soaked vanilla bean solid), cover container with plastic and refrigerate until ready to use.
Ask a question about this stepCombine rice and coconut water in a saucepan. Bring mixture to a boil, cover and lower heat to simmer. Cook until rice is tender, 45-50 minutes.
Ask a question about this stepStir in diced mango. Serve rice in bowls, topped with toasted chia seeds and black sesame. Enjoy.
Ask a question about this stepHi healthierkitchen, yes toast the chia seeds in a dry pan until fragrant.
I love your use of the black sesame for contrast! I use it that way, too. This will be a great recipe to try for a dessert.
Black sesame has such a lovely nuttiness...here it really balances the sweet of the coconut water and vanilla. Thanks, Sagegreen - I hope you try it.
I am a rice pudding fan...and a fan of most things Japanese....This looks comforting!
Thanks, KB! A warm bowl of this is quite comforting.
Yum! love coconut and mango together.
Thanks! It is light and sweet.
Miranda is an editor at Food52.
do you toast the chia seeds in a pan like sesame seeds?