black rice, coconut cream and mango
1 cup whole grain black rice
1 tablespoon sugar ( best is palm sugar)
a pinch of salt
2 cups water
canned coconut milk or coconut cuisine
1 ripe mango
In a saucepan combine rice, sugar, salt and water. Bring to a boil, then lower the temperature to a minimum. Cook for 40 minutes with the lid on. Serve the rice hot or cold.
Before serving add coconut cream and puréed mango.
Black rice with coconut milk must be one of my favorite dishes. I sometimes eat it as a massive breakfast, prepared without sugar or salt entirely, and some other times it becomes a delicious dessert: sweet, soft and topped with mango. I’ve eaten so many variations of this dish, that it’s hard to pick one. Just to give you an example, the rice could be boiled very soft and sweet, quite dry and chewy, or so sticky that is almost feels like a mochi.
The version we tried today was adapted from a Balinese recipe (but the original is twice as sweet!). Very yummy, either way!