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RECIPE
7 INGREDIENTS8 STEPS8hr 35min

Black Rice with Mango and Coconut Cream

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.
Black Rice with Mango and Coconut Cream Recipe | SideChef
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.
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
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Fulfilled by
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
8hr 35min
Total Time
$3.54
Cost Per Serving

Ingredients

US / METRIC
Servings:
6
Serves 6
2 cups
Black Rice , soaked overnight
1 can
Coconut Milk
4 2/3 cups
Water
1/2 Tbsp
Fine Salt
18
Large  Pandan Leaves
or 2 Vanilla Beans Split Open Lengthwise
1 2/3 cups
Palm Sugar
2
Small  Mangoes
peeled & diced into 3/4" cubes, I used 1 keitt mango
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Nutrition Per Serving

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CALORIES
507
FAT
16.0 g
PROTEIN
7.6 g
CARBS
88.5 g

Cooking Instructions

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Step 1
Scoop out the coconut cream that has risen to the top of the 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 (1/2 Tbsp) .
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 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 8
Serve and enjoy!
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Nutrition Per Serving
Calories
507
% Daily Value*
Fat
16.0 g
21%
Saturated Fat
12.1 g
60%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
88.5 g
32%
Fiber
2.5 g
9%
Sugars
37.2 g
--
Protein
7.6 g
15%
Sodium
805.3 mg
35%
Vitamin D
--
--
Calcium
37.5 mg
3%
Iron
3.8 mg
21%
Potassium
252.4 mg
5%
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