Coconut black rice with mango and passionfruit
10
Points®
Total time: 1 hr 40 min • Prep: 10 min • Cook: 1 hr 30 min • Serves: 4 • Difficulty: Easy
Spoon through the fruit to find a warming, sweet and nutty dessert that's dripping with rich creamy coconut milk.
Ingredients
Wild rice
½ cup(s), (100g) black
Light canned coconut milk
400 ml
Skim milk
2¼ cup(s), (560ml)
Brown sugar
2 tbs
Kaffir lime leaves
4 individual, torn
Mango
1 medium, sliced
Passionfruit(s)
2 medium, pulp removed
Instructions
1
Rinse the rice. Reserve ⅓ cup (80ml) of the coconut milk. Combine the rice, skim milk, remaining coconut milk, sugar and lime leaves in a large heavy-based saucepan. Place over a very low heat. Cook, stirring occasionally, for 1½ hours or until the rice is tender. Discard the lime leaves.
2
Divide the warm rice between four 1-cup (250ml) capacity serving glasses. Top with the mango and spoon over the reserved coconut milk. Top with the passionfruit pulp.
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