Black-rice pudding

Soak the rice for four hours or overnight.

Rinse it, put in a pot with the water, bring to a simmer and cook covered for 40 minutes.

Add the sugar and salt and continue simmering until the rice is cooked and the water absorbed, about 15-20 minutes. Remove from the heat and stir for a minute or two. 

Mango semifreddo               

Whisk egg yolks in an electric mixer for seven minutes or until pale and thick.  

Put the sugar and water in a small saucepan and heat until sugar dissolves. Simmer for four minutes or until syrupy, then add slowly to egg yolks, whisking continuously until mixture is cold. Mix mango puree and lemon juice and fold into egg yolk mix.

Fold in the cream, transfer to a lidded container and freeze for six hours or overnight until firm. 

To serve, spoon some of the pudding into a bowl and pour a little coconut cream over the middle. Place a slice of mango semifreddo on top and sprinkle with coconut flakes.

TIPS
1. The mango semifreddo can be served on its own with slices of fresh mango and toasted coconut flakes. 
2. If you can't find coconut sugar, dark palm sugar is a good substitute.
3. I sometimes add a pandan leaf while cooking the black rice, before adding the sugar, which adds a lovely tropical note.