Thai Black Rice with Mango and Cashews
1 cup black rice
¾ teaspoon fine sea salt, divided
1 can (13.5 ounces) coconut milk
⅓ cup sugar
1 large mango, peeled, pitted, and sliced
¾ cup SantéⓇ Cardamom Cashews
In a medium saucepan combine rice, ½ teaspoon salt, and 2 cups water. Bring to a boil, cover, reduce the heat to medium-low, and simmer until tender, about 45 minutes. Remove from the heat and let sit, covered, for 10 minutes.
In a second, medium saucepan combine coconut milk, sugar, and ¼ teaspoon salt. Cook, stirring, over medium-low heat until warmed through and sugar is dissolved.
To serve, pack warm, cooked rice into small, oiled ramekins, and turn out onto plates. Drizzle liberally with coconut sauce. Top with mango slices and cashews.