Summary: The creamy, nutty texture of the black rice pairs so nicely with chopped mango, scallions, avocado and a lime-serrano-rice wine vinaigrette!
Yield: serves 2-3
- 1 cup Forbidden rice (aka black or purple rice)
- 1 teaspoon kosher salt
- 1½ cups water
- ½ mango, cut into small cubes
- 2 scallions, white and light green parts cut into thin rings
- ¼ small serrano chili, diced
- juice of ½ lime
- ½ teaspoon rice wine vinegar
- ¾ teaspoon safflower oil
- ½ avocado, peeled and cut into small cubes
In a 2-quart saucepan over medium-high heat, put the rice and salt. Toast for a few minutes and then pour in the water and cover the pot. Bring to a boil and then reduce heat to low and cook 22-25 minutes until rice is done to your liking. (I don't like crunchy rice but nor do I like mush)
In the meantime, put the cubed mango, chopped scallions, diced serrano, lime juice, vinegar and oil in a small bowl. Stir to combine and let sit until the rice is cooked.
When the rice is done, remove the lid and gently stir in the mango mixture. Pour into a serving bowl and top with the cubed avocado.
I meant to garnish this with mint and cilantro but forgot. Go for it!
My rating 5 stars: ★★★★★ 1 review(s)
Recipe by Em-i-lis