Thai Black Rice with Mango and Cashews
Prep time: 15 minutes
Cook time: 1 hour
Total time: 1 hour 15 minutes
Servings/Yield: 4 Servings
Our Thai black rice with mango and cashews recipe makes a perfect dessert to follow our chicken satay skewers with almond butter dipping sauce, and it also makes a very nourishing breakfast. Thai black rice, also known by the more alluring name of “forbidden rice,” has the chewy, nutty texture and flavor of brown rice, making it a natural match for our delicious cardamom cashews. It’s a little higher in fiber and lower in calories than brown rice, and plus it’s higher in antioxidants, so you’ll want to keep this black rice recipe tucked away for regular use. Because it’s so similar to brown rice, it also takes a long time to cook; this can be sped up considerably by employing a pressure cooker or Instant Pot. This vegan and gluten-free black rice recipe is so easy to pull together, and the striking contrast between the mango, coconut cream sauce and black rice will be sure to impress.
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 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.