A Thai Black Rice Dessert, Two Ways

• Vegetarian
• Gluten free

• Produce

  • 1 cup Blueberries
  • 2 Mangos

• Canned Goods

  • 3 tbsp Coconut milk

• Pasta & Grains

  • 1 cup Thai black sticky rice

• Baking & Spices

  • 2 tbsp Sugar
  • 1/2 tsp Vanilla

• Dairy

  • 1/2 cup Condensed milk
  • 18 tbsp Milk

• Frozen

  • 1 Blueberry ice cream
  • 2 cup Ice
  • 1 Vanilla ice cream

• Liquids

  • 2 1/4 cup Water

Found on thewoksoflife.com

Description

Ingredients

• 1 cup Thai black sticky rice
• 2¼ cup water
• 3 tablespoons coconut milk
• 2 tablespoons sugar
• ⅓ cup condensed milk
• 2 tablespoons milk
• ¼ teaspoon vanilla extract
• 2 mangos peeled and diced
• 1 cup shaved ice
• vanilla ice cream
• 1 cup ice
• 1 cup milk
• ¼ cup condensed milk
• ¼ teaspoon vanilla extract
• blueberry ice cream
• 1 cup blueberries

Directions

• Rinse the Thai black rice and soak overnight in 2¼ cups of water. Pour the rice and the water it was soaking in into a rice cooker and add coconut milk and sugar. Stir everything together and turn on the rice cooker. Once cooked, set aside to cool.
• To make the mango dessert, combine the condensed milk, milk, and vanilla. Add a big scoop of sticky rice to 2 bowls, and top each bowl with a handful of shaved ice and diced mango. Pour the vanilla sauce over everything and top each bowl with a scoop of vanilla ice cream. You can also layer everything in a glass to make it a bit prettier.
• To make the blueberry dessert, combine the ice, milk, condensed milk, and vanilla in a blender and blend until smooth. Pour the mixture into two bowls. Add a scoop of sticky rice to each bowl, a scoop of blueberry ice cream (you can substitute vanilla ice cream, if you want), and a handful of blueberries.