Thai black rice with mango
This modern twist on a classic Thai dessert is low in calories and high in nutrients. It is typically made with white sticky rice (which is good as well), but the black rice adds colour and texture.
2/3 cup thai black sweet rice
1 1/3 cups water
2 tbsp sugar
1 ripe mango, peeled and sliced
1/2 cup coconut milk
Place the rice, water and sugar in a small saucepan over high heat and bring to a full boil. Reduce the heat to a simmer and cover with a tight-fitting lid. Cook for 40-45 minutes or until the liquid is absorbed. Remove the rice from heat, fluff with a fork and let stand 5 minutes.
While the rice is cooking, peel and slice the mango. Serve 1/2 cup of rice with 1/4 of the sliced mango and drizzle with 2 tbsp coconut milk.
Nutrition (per serving, or 1/4 of the recipe).
- Calories: 160
- Carbs: 25 g
- Protein: 2.5 g
- Fat: 6.7 g
- Fibre: 2. 3 g
- Vitamin C: 51% DV
Posted on January 9, 2013, in dairy-free, desserts, gluten-free, Recipes, vegan and tagged black rice, coconut milk, food, health, mango, nutrition, recipe, vancouver. Bookmark the permalink. 3 Comments.