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BLACK RICE WITH MANGO and COCONUT CREAM


  • Total Time: 8 hours 35 minutes
  • Yield: 6 servings 1x

Ingredients

Units Scale
  • 2 cups black rice (glutinous black rice or forbidden rice will work) – soaked in plenty of water 8 hours or overnight
  • 1 14oz. 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/7 oz palm sugar (coarsely grated if starting with a block)
  • 1 keitt mango or 2 smaller sized mangoes, peeled & diced into 3/4” cubes

Instructions

FOR THE RICE:

  1. Scoop out the coconut cream that has risen to the top of the can (there should be about 6 oz) & 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 left over coconut liquid in the can (there should be about 8oz 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:

  1. 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

Notes

Adapted from Nopi by Yotam Ottolenghi & Ramael Scully

  • Prep Time: 0 hours
  • Cook Time: 0 hours