Sticky Black Rice Pudding is a classic Thai dessert. In this superfood version, CIA Chef Scott Samuel adds black beans, coconut milk, and mango. The fudgy texture of the black beans makes them the perfect addition to this pudding. Print Ingredients 1 cup black beans 4 cups water, cold 1 lemongrass, bruised 2 kaffir lime leaves 1 cup black rice 1/2 tsp. salt 1/4 cup sugar 3 1/2 cups water, cold 1 1/2 cups coconut milk 2 Tbsp. lime juice 2 mangos, peeled and sliced 1/2 cup coconut flakes, toasted Number of Servings : 12 Serving Size: 3/4 cup Sticky Black Rice Pudding is a classic Thai dessert. In this superfood version, CIA Chef Scott Samuel adds black beans, coconut milk, and mango. The fudgy texture of the black beans makes them the perfect addition to this pudding. Directions For the black beans: Soak the beans overnight, drain, and add to a pot; cover with fresh cold water. Add the lemongrass, kaffir lime leaves, and bring to a boil; reduce to a simmer and cook until al dente, about 40 minutes. Drain off excess water and set aside. For the black rice: Add the black rice to a bowl and rinse with cold water by stirring to release any broken pieces; repeat until the water is clear and clean. Pick out any odd grains. In a medium saucepan, stir rice, salt, sugar, and water and bring to a boil. Stir well and reduce heat to low. Cover and simmer gently for about 60 to 70 minutes, or until all of the water has been absorbed and the rice is tender. Stir in the coconut milk and add the reserved, cooked black beans. Warm again and serve immediately as a hot dish. Garnish with the mango and coconut flakes. Recipes developed by The Culinary Institute of America as an industry service to the Northarvest Bean Growers Association.