This is a version of the sticky rice dessert that's easier on my blood sugar. Allulose and Califia Farms Organic Unsweeted Coconut Milk(my favorite plant-based milk) don't cause any blood sugar spike at all, and black rice has a lower glycemic index than white rice. Mango is a little high on the GI for a fruit, but I'm not using a huge amount of it in this recipe. I just have to eat a high protein meal before eating this and I should be fine. Black rice also has a ton of antioxidants and health benefits, so this is one way to add it to my diet. I also eat black rice for breakfast with a poached egg. I weigh out the rice and milk with a gram scale because accuracy is very important when making a single batch of rice. Most recipes call for black rice to be cooked in a pressure cooker for 20 minutes, but this makes a chewy black rice. While technically correct, I like to cook black rice for 40 minutes to get a light fluffy black rice instead of the chewy one. If you prefer it the traditional way, cook it for 20 minutes.

Sugar-free Black Sticky Rice with Mango.

Ingredients

• 45g(about 1.5 oz) black rice
• 85g(3 oz) Califia Farms Organic Unsweetened Coconut Milk
• ¼ cup (60g) Califia Farms Organic Unsweetened Coconut Milk (for finishing)
• 2 tbsp (24g) allulose
• ¼ cup (40g) diced mango, warmed
• ½ tsp sesame seeds (toasted or raw)

Procedure:

• Pressure Cook the Rice: Add 45g black rice and 85g coconut milk to a pressure cooker. Cook on high pressure for 40 minutes, then let the pressure release naturally.

• Finish on the Stovetop: Heat ¼ cup coconut milk in a skillet over medium heat. Stir in the cooked black rice and 2 tbsp allulose. Cook, stirring, until the mixture thickens and becomes sticky.

• Assemble and Serve: Plate the sticky rice and top with warm diced mango. Sprinkle with sesame seeds and serve warm.