Burmese Sticky Rice with Black Beans and Coconut
Sweet and savory gluten-free breakfast featuring sticky rice cooked with coconut milk and topped with black beans and toasted coconut flakes. A delightful combination of textures and flavors.
Ingredients
- 1 cup Sticky Rice
- 1 can Coconut Milk
- 1/2 cup Black Beans
- 2 tbsp Sugar
- 1/4 tsp Salt
- 1/4 cup Toasted Coconut Flakes
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Rinse sticky rice under cold water until the water runs clear.
- 2In a pot, combine rinsed sticky rice, coconut milk, sugar, and salt. Bring to a boil, then reduce heat and simmer for 40-45 minutes, or until the rice is cooked through and the liquid is absorbed.
- 3Fluff the rice with a fork.
- 4Serve hot, topped with cooked black beans and toasted coconut flakes.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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