1 cup black rice
2 cups water
½ cup unsweetened rice milk
500ml coconut milk
1 tbsp coconut sugar
1 tsp black sesame seeds
Juice of ½ lime
Boil black rice for 25-30 minutes or until sticky.
Scoop out mango cheek and thinly slice into strips.
In a pan bring the coconut milk, rice milk and coconut sugar to the boil and cook until the sugar is dissolved and the mixture has thickened.
Assemble the sticky black rice and sliced mango on a plate, then pour over the coconut milk mixture. Garnish with black sesame seeds and lime juice.