Black sticky rice with coconut milk and mango

Black Sticky Rice with Coconut Milk and Mango is one of the best summer breakfasts around

Gluten/dairy free, serves 4.

Black Sticky Rice is a sweet rice variety, with a black bran and endosperm. Black Sticky Rice is a brilliant "take with you" snack. Just put the cooked rice in a container, and pour over some coconut milk or cream for a wonderful morning tea after a protein or vegetable breakfast.

1 cup/180 gm Black Sticky Rice 1 tablespoon yoghurt or 2 teaspoons whey or lemon juice 4 fresh dates, seeds removed and roughly chopped

For Serving:

2 mangoes 2-3 cups coconut milk palm sugar or maple syrup 1/4 cup sesame seeds, lightly toasted (optional)

Soak the rice overnight in 3 cups water with the yoghurt, whey or lemon juice. Make sure you do this in a glass or stainless steel bowl because it will stain china. It is fine to let this sit at room temperature, even in summer. Pour the entire bowl into a sieve and place the drained rice into a saucepan with 2 litres water, and the chopped dates. If the grain is unsoaked, simply rinse well under a tap, and add to the pot with 2 1/4 litres water.

Place over a gentle heat and bring to the boil - start your timing from the boil. Reduce the heat to a slow simmer, stirring from time to time. If you are worried it will burn dry, place a heat diffuser underneath, but make sure there is still a slow simmer. Cook for approx 50 mins if soaked, and approx 70 mins if unsoaked. If the porridge is too thin at this time, increase the heat and bring to a rapid boil to encourage evaporation, stirring frequently until thick enough. Leftover porridge will set to an almost cake-like consistency. This can be stored in the fridge and used again the next morning - just add extra liquid.

Place desired amount of rice in bowl, top with freshly sliced mango and approx 1/2 cup coconut milk. Sprinkle with sesame seeds and shaved palm sugar to taste.