Ingredients

• 1

  Cup
  Organic Black Pearl Rice suggested substitutions
• 2

  cups
  Water
• 1

  cups
  Coconut Milk (plus extra for drizzling)
• ¹⁄₃

  cups
  Coconut Sugar (or Brown Sugar)
• ¹⁄₂

  tsp
  Salt
• 2
  Ripe Mangoes (peeled, pitted, and cubed)
• 1

  tsp
  Vanilla Extract

Instructions

1. Rinse the black rice thoroughly under cold water until the water runs clear. In a medium, heavy-bottomed saucepan, combine the black rice, water, and ½ tsp salt. Bring to a boil over high heat, then reduce the heat to low. Cover and simmer for 35–40 minutes, or until the rice is tender and most of the water is absorbed. Turn off the heat and let the rice stand, covered, for 10 minutes. Fluff with a fork before proceeding.
2. In a small saucepan over medium heat, combine the coconut milk, coconut sugar, and vanilla extract. Stir until the sugar is fully dissolved, and the mixture is warmed through, about 5 minutes. Do not boil.
3. Transfer the cooked black rice to a large mixing bowl. Pour half the warm coconut sauce over the rice, stirring gently to combine. Let it sit for 5 minutes to absorb the flavors. Adjust sweetness by adding more coconut sugar to the sauce if desired.
4. Divide the black rice into individual serving bowls or a large serving platter. Top with cubed mango and a drizzle of the remaining coconut sauce. Serve warm or at room temperature for a simple, tropical indulgence!