Black rice with mango and coconut cream recipe

Black rice with mango and coconut cream recipe

• 2 cups SunGrow black rice – soaked in plenty of water – 8 hours or overnight
• 1 400 gms can coconut milk – refrigerated 8 hours or overnight, cream separated & resulting liquid reserved
• 4 2/3 cups water, divided
• 2 tsp fine grain salt
• 18 large pandan leaves (or substitute with 2 vanilla beans split open lengthwise & seeds scraped as a last resort)
• 200g palm sugar (coarsely grated if starting with a block)
• 1 large mango or 2 smaller sized mangoes, peeled & diced into 3/4” cubes

FOR THE RICE:
1. Scoop out the coconut cream that has risen to the top of the can (there should be about 170 gm ) & reserve into a small bowl

2. Drain & rinse the rice and place it in a large saucepan with 10 of the pandan leaves tied in a knot, 4 cups of water, the leftover coconut liquid in the can (there should be about 228 gms of coconut milk left after harvesting the coconut cream), and 2 tsp salt

3. Bring to a boil, then cook over medium heat for 30-35 min, stirring every 5 minutes until the rice is cooked through & looks like a thick wet porridge
4. Allow the rice to cool for about 20 minutes before serving

FOR THE PANDAN SYRUP:
1. Combine 8 pandan leaves, palm sugar & 2/3 cup water in a small saucepan
2. Bring to a boil, then cook over medium heat for 20 minutes until it resembles maple syrup
3. Remove & discard the pandan leaves & stir in 1/4 cup of the syrup to the finished rice

TO SERVE:
Divide the rice between 6 bowls, scoop a dollop of the coconut cream on to the top of the rice, add diced mango & finish each bowl off with a drizzle of pandan syrup.

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