Black Rice with Mango and Coconut Cream

Recipe

7 INGREDIENTS • 8 STEPS • 8HRS 35MINS

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

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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 ...

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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.

8HRS 35MINS

Total Time

$2.76

Cost Per Serving

Ingredients

Servings

6

US / Metric

2 cups

Black Rice, soaked overnight

1 can
(14 oz)

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

2

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

Black Rice with Mango and Coconut Cream

Save

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 InstructionsHide images

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 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 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!

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