Black Rice with Mango in Coconut Sauce
I have always wanted a garden but never have the space since I live in an urban apartment with limited space. However after I discovered the secret of container-grown vegetables, I started my little urban garden in the little space right outside of my window.
I started to with a pot of mixed herbs then the year after I moved onto growing multiple pots of herbs and flowers. Last year, my project got big enough that I had various herbs, kales, and flowers – all grown out of two long containers.
Then one day morning, a family of one adult squirrel and two newborns invited themselves to one of my plant containers and decided to call it home. Because of the two newborn squirrels, I kindly let them stay. Consequently over the few months, the squirrels not only transformed my little “garden” into piles of leaves, paper towels, and random plastic debris, they also dug the soil, chewed my plants and killed my veggies. I ended up evicting the then fully grown up squirrels out of my “garden” some months after because they had created a serious sanitary issue. Unfortunately I also lost containers and plants as well.
That’s not to say I’ve given up on urban planting. This year I started anew but with a much scaled down project – just one pot of basil. My wife helped see two different types Asian basil one month ago and they are already 2 inch tall. I can’t wait to use the basil leaves for dishes such as three cup chicken.
In celebrating the arrival of summer, today I am sharing a great summer dessert recipe using a rather mysterious ingredient called Chinese black rice.
Chinese black rice is also known as purple rice or forbidden rice, a name derived from the belief that this rice was once reserved for the emperor. Black rice has a slightly chewy texture resembles the brown rice and sticky rice. Moreover, black rice is loaded with amino acids, fibers, minerals, and other nutrients.
Black rice with mango in coconut sauce is a sweet pudding like dessert that is particular popular in Asia. If you’ve never had this before you need to do yourself a favor and check it out now. This dessert is common sold at Southeast Asian restaurants. You can make it without any toppings but if you want a real treat just throw in a few slices of fresh mango. You will not believe how delicious this dessert is.
If you are concern about the amount of coconut milk (hence fat) in this recipe, you can reduce the amount of coconut milk and replace of some fresh coconut water or shredded dried coconut to get the flavor. But seriously, after reading this longer than usual post, I think you really deserve a full indulgence 🙂
Here are the step by step illustrations:
Soak the black rice in cold water overnight. Drain the water and rinse the rice
Add some water and steam the rice 30 minutes. Slice the fresh mango.
Make the coconut sauce by combining the sauce ingredient. Do not boil the sauce.
To serve the dessert, scoop a few spoons of black rice in room temperature to a serving bowl. Add a few drizzles of sweet coconut sauce and top with a few slices of mango.