Black rice is full of anthocyanins, a secondary plant substance which occurs only in black, purple and dark blue fruit. These anthocyanins have anti-inflammatory properties and they protect the heart. For this recipe you need the glutinous variety of black rice, which is available in every asian supermarket. Try it, you will love it!
Ingredients (1 serving)
90 g black glutinous rice
160 ml water
3 tablespoons coconut milk
1 tablespoon whole cane sugar (alternatively erythritol)
1 small ripe mango
a few raspberries (optional)
Soak the black glutinous rice in water for about 2 hours. Then pour through a sieve and flush thoroughly. Bring 160 ml of water to the boil. You need a pot with a really tight fitting lid. Add the rice and simmer gently with the lid closed for 30-35 min. Make sure that the rice does not burn. If in doubt, add a tablespoon of boiling water (or two).
In the meanwhile, dice the flesh of the mango and wash your raspberries (if using).
When the rice is done (the water should be completely absorbed), heat coconut milk and whole cane sugar in a small saucepan. Transfer rice to a bowl, add coconut milk and top with fresh mango and raspberries. Enjoy!
534 kcal, 9 g protein, 98 g carbohydrates, 7 g fiber, 11 g fat