Black Sticky Rice with White Chocolate Mousse

Add 1 package of White Chocolate Dessert Mix to 1 cup of cold coconut milk in a mixing bowl

Mix with an electric mixer using whisk attachment or wire beaters at medium speed for 2 minutes to disperse the mix and then switch to high speed for 4 minutes. Cover and chill in the refrigerator for at least 3 hours or until set

The black sticky rice cooks much faster when you soak them in water for at least 4 hours. I usually soak them overnight. Drain off water when ready to cook

Place the soaked rice, water, and coconut milk in a medium saucepan. Bring to a gentle boil and then reduce to simmer and let it cook for the next 30 minutes until the rice is tender and thickened. Stir in between cooking. Stir in sugar and cook for another minute. Remove from the heat

I recommend serving this in 4 to 6 oz individual jars/cups. Scoop about 3 Tbsp of cooked sticky rice into the jar or cup. Layer with about 3-4 Tbsp of white chocolate mousse you prepared earlier. Top with another 3 Tbsp of black sticky rice and finish off with another layer of white chocolate mousse. Decorate with coconut chips and serve