You only need 30 minutes for this rich satisfying Mango + Coconut Forbidden Rice. Full of antioxidants, it is also low-histamine, gluten-free, and Vegan.
Soak black rice in a medium bowl of filtered water for 15-30 minutes. Drain using metal sieve, and rinse several times in fresh running water.
Add rice, 1 1/4 cup full fat coconut milk, 1/2 cup filtered water, and 1 teaspoon sea salt to a small saucepan. Bring to a boil over medium-high heat, then cover and reduce heat to maintain a simmer. Let cook about 30 minutes, or according to your package instructions. Remove from heat, and let sit one minute before removing the lid and fluffing with a fork. It rice seems dry, add a couple of extra tablespoons of coconut milk.
While the rice is cooking, chop mango, cilantro and scallions, then set aside.
Add cooked rice, mango, cilantro, onion, salt and pepper to a medium bowl. Toss to combine, adjust seasonings to taste, and serve immediately.
Rice will keep a couple of days in the refrigerator.
Notes
You can skip the step of soaking the rice, however this process helps clean the grains and reduce overall toxins exposure.
If using frozen mango, you may need to drain the excess water once defrosted.