A simple satisfying breakfast, or a delightful dessert, the combination of Chinese purple rice, silky coconut cream and sweet, juicy rich mango flesh delivers an easy to prepare Asian inspired dish. So expensive was the chewy, nutty black rice centuries ago, it was reserved for the Emperor and earned the moniker "forbidden rice". Black rice turns a gorgeous aubergine color when cooked and stains the coconut milk violet. The flavors and textures of the mix of fruits and rice are at once sophisticated and pleasantly comforting.
Ingredients1 1/2 cups purple sticky rice or black sweet rice 1 (13.5 ounce) can light coconut milk 1 1/2 cups cold water 1 cup coconut cream 1 vanilla bean, seeds scraped 2 tablespoons palm sugar or dark brown sugar Sea salt 2 mangoes, peeled, pitted and chopped into 1/2 inch cubes Coconut flakes, toasted
- Several hours (or even the night before), rinse and soak the rice in plenty of water.
- Drain the rice and put it in a rice cooker. Add the light coconut milk and 1 cups water and cook.
- Meanwhile heat the coconut cream, 1/2 cup water, palm sugar and vanilla pod seeds over medium heat until sugar is dissolved. If the coconut cream mixture is too thick to pour, add a bit more water.
- When ready to serve, divide rice among six bowls, sprinkle with sea salt, and a generous drizzle of the reserved coconut cream mixture.
- In a small skillet toast the coconut flakes over a low flame until fragrant and golden brown.
- Divide the rice into bowls and top with mango cubes and toasted coconut flakes.
- Additional coconut milk may be passed at the table for individuals to pour to his or her liking.
Alphonso mangoes, are the sweetest and easiest to peel. Pass a small glass pitcher filled with the remaining coconut cream at the table. Canned coconut milk (not light) may be substituted for the coconut cream.