Black Rice with Mango and Coconut Cream

Ingredients

Servings

6 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

2 cups

Black Rice , soaked overnight

1 can
(14 oz)

GOYA® 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

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 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!