Savor the Unexpected: Black Rice and Coconut Mango Bowl

Exploring Bold Flavors

Today, I’m excited to share a unique recipe that combines bold flavors and unexpected ingredients. This dish is perfect for a cozy night in or a special occasion when you want to impress your guests with something truly original.

Ingredients:

• black rice (200g)
• coconut milk (400ml)
• mango (1, cubed)
• red chili (1, sliced)
• lime (1, juiced)
• cilantro (a handful, chopped)
• cashews (50g, chopped)

Kitchen Tools:

• saucepan
• wooden spoon
• knife
• cutting board
• grater

To start, rinse the black rice under cold water until the water runs clear. In a saucepan, combine the rinsed rice with the coconut milk and bring it to a boil. Reduce the heat and let it simmer for about 30-35 minutes until the rice is tender and the liquid is absorbed.

While the rice is cooking, prepare the toppings. In a small bowl, mix the cubed mango, sliced red chili, lime juice, and chopped cilantro. Set this aside for later.

Once the rice is cooked, fluff it up with a fork and divide it into serving bowls. Top each bowl with the mango salsa and sprinkle with chopped cashews for added crunch.

Unique Tip:

For an extra burst of flavor, try adding a touch of ground cumin or curry powder to the coconut milk while cooking the rice. This will give the dish a warm and aromatic twist that will elevate the overall taste experience.

This exotic Black Rice and Coconut Mango Bowl weighs approximately 700g when fully prepared, making around 4 servings at 175g each. Each serving is estimated to be around 300 calories.

I hope you give this recipe a try and have fun experimenting with different flavor combinations. Feel free to add your own twist to make it even more delicious. Enjoy!