Black Rice with Mango Coconut Milk | 香芒椰汁黑糯米飯

INGREDIENTS:

2 cups Black Rice (sometimes referred as Purple Rice)

4 cups Water

1 Mango, Large

1/2 cup Coconut Cream

4 tablespoons Sugar

small pinch of Salt

材料：

2 杯  黑糯米 (又名紫糯米)

4 杯  水

1 個  芒果，大

1/2 杯  椰漿

4 湯匙  糖

少撮  鹽

DIRECTION 做法：

1. Rinse the black rice twice in two changes of water; drain.  Add 4 cups of water with it in a pot; let it soak for about 30 minutes before cooking it.

1. 黑糯米過水兩次洗淨；濾水。在一只鍋內加入黑糯米。

2. Bring the rice to a boil over a high heat.  When the water is nearly be absorbed, reduce the heat to the lowest, put on the lid, and continue to cook it for another 10 minutes (set the timer!)

3. When the timer goes off, remove the pot from the heat.  Keep the lid on and allow the rice to rest for at least 10 minutes before fluffing it.  Let the rice to cool completely.

4. Meanwhile, cut the mango lengthwise on both sides avoiding the pit.  Slice the flesh into cubes without cutting through the skin.  With a spoon, scoop out the cubes from the skin.

5. In a small bowl, combine coconut cream, sugar, and salt; whisk until the sugar dissolves.

6. To serve, add the rice in the bowl, spoon the coconut mixture over it and add the mango around it.