Thursday, 27 July 2017

Black Rice Pudding with Coconut Milk and Diced Mangoes

This is an unusual take on the traditional rice pudding.  The black rice pairs well visually with the mango and the contrasting flavours are a perfect match.  This is from Food and Drink Winter 2017 - I did not have Thai Basil but a regular basil works just as well. I substituted brown sugar for the coconut sugar.

1½ cups (375 mL) black rice
2½ cups (625 mL) coconut milk
3 cups (750 mL) water
⅓ cup (80 mL) coconut or brown sugar
⅓ cup (80 mL) dried blueberries
Pinch salt
1 cup (250 mL) diced mango, about 2 small mangoes
2 tsp (10 mL) lime juice
½ tsp (2 mL) chili flakes (optional)

8 Thai basil leaves
1. Rinse rice in a sieve then place in medium saucepan with a tight-fitting lid. Add coconut milk, water, sugar, dried blueberries and salt. Bring to boil uncovered. Reduce heat to low, cover and simmer about 1 hour to 1 hour 15 minutes or until rice is very tender and has absorbed most of the liquid.

2. Sprinkle mango with lime juice and chili.

3. Spoon rice into serving bowls. Top with mango and garnish with Thai basil leaves.
Serves 4

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