Mango + Coconut Forbidden Rice
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.
Equipment
- Metal Sieve
- Sauce pan
Ingredients
- 1 cup raw forbidden rice
- Water for soaking and rinsing
- 1 1/4 cup full fat coconut milk plus extra for serving
- 1/2 cup filtered water
- 1 teaspoon sea salt
- Medium sauce pan
- 1 cup fresh mango diced, or defrosted mango pieces
- 1/4 cup fresh cilantro leaves chopped
- 2 scallions green parts only, thinly sliced
- Salt and pepper to taste
Instructions
- 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.
Tried this recipe?Let us know how it was!