Coconut Mango Black Rice

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ricemangobowlWhen I need comfort food I try and create healthy alternatives that will satisfy and nourish.  I don’t eat a lot of grains but when I do I keep them simple and whole. Cooking black rice in coconut milk has a creamy slightly sweet alchemy.

I follow the same rice:water ratio instructed on the bag substituting Natural Value pure coconut milk without stabilizers or thickening gums. I was so excited when I found this product at Whole Foods. I wish it wasn’t canned but its damn clean I can tell you that.

When the coconut milk comes to a boil, add rice and a nice drop of Himalyan Salt.  Simmer 30 min. Slice mango and add a dolop of coconut cream or cultured goats milk (see my Fermenting section).