Tropical Black Rice
Recipes for Home and Restaurant
by Nadine Lloyd
1½ cups black rice
2 cups water
1 cup coconut milk
Salt – to taste
2 tablespoons fresh ginger – chopped
6 fresh lychees
½ fresh mango
2 tablespoons pistachios – crushed
In a medium-sized saucepan, add the rice, water, coconut milk, and salt.
Cook until the rice is soft.
Drain and allow to rest for 5 minutes.
Stir the ginger through.
Allow to rest for a further 5 minutes.
Gently stir the mango and lychees through the rice.
Garnish with crushed pistachios.