Black Rice Pudding with Coconut Milk and Mango
One of our favorite recipes from GP’s new cookbook, The Clean Plate, is inspired by the popular Southeast Asian dish: “Full of iron, vitamin E, and antioxidants, black rice is a nutritional powerhouse. It also happens to be delicious. Here I simmer it slowly in water and coconut milk and top it with ripe mango. It plays to both sides—a little sweet, a little salty. In the right crowd, I’d even get away with serving it for dessert.”
½ cup black rice
2 cups water
½ cup plus 2 tablespoons full-fat coconut milk
1 date, pitted and diced
¼ teaspoon kosher salt
½ mango, peeled and sliced
1. In a small saucepan, combine the rice, water, ½ cup of the coconut milk, the date, and the salt. Bring to a boil, then reduce the heat to maintain a simmer, cover, and cook for 45 minutes, stirring halfway through to make sure the rice is not sticking.
2. Divide the rice pudding between 2 bowls and pour 1 tablespoon of the coconut milk over each. Top with the mango and serve.