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Recipe Detail Page
Black Rice Pudding with Coconut Milk & Diced Mangoes
Winter 2017
This delightful rice pudding ends an Asian-influenced meal wonderfully well. In fact, its inky blackness with the pop of mango colour works after any meal. Black rice is a dynamo of vitamins and minerals and is full of antioxidants. It is also slow to digest, making you feel fuller. You can drizzle the pudding with extra coconut milk if desired. If you can’t find coconut sugar, substitute brown sugar.
Serves 4
1½ cups (375 mL) black rice
2½ cups (625 mL) coconut milk
3 cups (750 mL) water
⅓ cup (80 mL) coconut or brown sugar
⅓ cup (80 mL) dried blueberries
Pinch salt
1 cup (250 mL) diced mango, about 2 small mangoes
2 tsp (10 mL) lime juice
½ tsp (2 mL) chili flakes (optional)
GARNISH
8 Thai basil leaves
1. Rinse rice in a sieve then place in medium saucepan with a tight-fitting lid. Add coconut milk, water, sugar, dried blueberries and salt. Bring to boil uncovered. Reduce heat to low, cover and simmer about 1 hour to 1 hour 15 minutes or until rice is very tender and has absorbed most of the liquid.
2. Sprinkle mango with lime juice and chili.
3. Spoon rice into serving bowls. Top with mango and garnish with Thai basil leaves.
Serves 4
