An alternative to your classic rice pudding, this little delight makes for a superb prep ahead breakfast, sensational snack or delightful dessert.
By using black rice not only do you end up with an unusually beautiful dish but the unique antioxidant benefits of this fabulous grain.
The dark colour is due to Anthocyanin, a potent antioxidant more usually found in purple fruits like blackberries & blueberries as well as others such as aubergines & avocados. In addition to this you also get a hefty dose of Vitamin E (another antioxidant big gun) plus the other general wonderfullness you would get from other whole grains such as fibre, B Vitamins & minerals.
From a culinary perspective black rice also has a distinct nuttiness that just pairs beautifully with the creamy coconut milk & warmth of the spices. The final addition of exotically juicy mango pieces & you have got one winner of a dish! Plus as you can see by the recipe below it’s not exactly complex….;)
Big. Thumbs. Up. 😀
- 1/2 cup black rice
- 400ml can coconut milk
- 1/2 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 medium mango
- Place the black rice, coconut milk & spices into a small pan. Bring to the boil, give it a good stir then cover with a lid & turn right down to a very gentle simmer.
- The rice will take 35-45 minutes to absorb the coconut milk depending on how ‘saucy’ you like the finished result, personally I think about 40 minutes is perfect.
- Once the rice is beautifully tender peel your mango, cut the flesh away from the stone & dice into small cubes. Leave the rice to cool for about 5 minutes then tip in the mango pieces & muddle through.
- Portion into ramekins to be devoured straight away or refridgerate & serve cold.
You can also make them in advance & easily reheat them by covering with a piece of baking parchment & then foil & placing into a Bain Marie (a baking dish with water that goes halfway up the side of the ramekins) in a 190°C oven for 10 minutes.