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SideChef
Recipes
Dairy-Free
Black Rice with Mango and Coconut Cream

7 INGREDIENTS • 8 STEPS • 8HRS 35MINS

Black Rice with Mango and Coconut Cream

Recipe

4.5

4 ratings
The combination of the black rice infused with pandan leaves, fresh chunks of keitt mango, coconut cream and pandan palm sugar syrup makes for one of the most remarkable dishes we have ever had the pleasure of eating.
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The combination of the black rice infused with pandan leaves, fresh chunks of keitt mango, coconut cream and pandan palm sugar syrup makes for one of the most remarkable dishes we have ever had the pleasure of eating.
author_avatar
Ful-Filled
Ful-filled is a place where my hubby and I are chronicling our journey ... where we share our passion for real food, true health, and living life ...
http://www.ful-filled.com

8HRS 35MINS

Total Time

$2.76

Cost Per Serving

Ingredients

Servings
6
us / metric
Black Rice
2 cups
Black Rice, soaked overnight
Coconut Milk
1 can
(14 oz)

Sponsored

GOYA® Coconut Milk
Water
4 2/3 cups
Water
Fine Salt
2 tsp
Fine Salt
Pandan Leaves
18
Large Pandan Leaves
or 2 Vanilla Beans Split Open Lengthwise
Palm Sugar
1 2/3 cups
Palm Sugar
Mango
2
Small Mangoes
peeled & diced into 3/4" cubes, I used 1 keitt mango

Nutrition Per Serving

VIEW ALL
Calories
507
Fat
16.0 g
Protein
7.6 g
Carbs
88.5 g
Love This Recipe?
Add to plan
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Black Rice with Mango and Coconut Cream
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author_avatar
Ful-Filled
Ful-filled is a place where my hubby and I are chronicling our journey ... where we share our passion for real food, true health, and living life ...
http://www.ful-filled.com

Cooking Instructions

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step 1
Scoop out the coconut cream that has risen to the top of the GOYA® Coconut Milk (1 can), and reserve into a small bowl.
step 1 Scoop out the coconut cream that has risen to the top of the GOYA® Coconut Milk (1 can), and reserve into a small bowl.
step 2
Drain and rinse the Black Rice (2 cups), and place it in a large saucepan with 10 of the Pandan Leaves (18) tied in a knot, Water (4 2/3 cups), the left over coconut liquid in the can , and Fine Salt (2 tsp).
step 3
Bring to a boil, then cook over medium heat for 30 to 35 minutes, stirring every 5 minutes until the rice is cooked through and looks like a thick wet porridge.
step 4
Allow the rice to cool for about 20 minutes before serving.
step 5
Combine 8 pandan leaves, Palm Sugar (1 2/3 cups) and 2 to 3 cup water in a small saucepan. Bring to a boil, then cook over medium heat for 20 minutes until it resembles maple syrup.
step 5 Combine 8 pandan leaves, Palm Sugar (1 2/3 cups) and 2 to 3 cup water in a small saucepan. Bring to a boil, then cook over medium heat for 20 minutes until it resembles maple syrup.
step 6
Remove and discard the pandan leaves and stir in 1/4 cup of the syrup to the finished rice.
step 7
Divide the rice between 6 bowls, scoop a dollop of the coconut cream on to the top of the rice, add Mangoes (2) and finish each bowl off with a drizzle of pandan syrup.
step 7 Divide the rice between 6 bowls, scoop a dollop of the coconut cream on to the top of the rice, add Mangoes (2) and finish each bowl off with a drizzle of pandan syrup.
step 8
Serve and enjoy!
step 8 Serve and enjoy!

Tags

Dairy-Free
American
Gluten-Free
Asian
Snack
Shellfish-Free
Dessert
Vegan
Vegetarian
Rice
Thai
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