Originally written by Matthew Kadey, M.S., R.D., in Runner's World magazine of May 2015, this recipe is different from the others in this rice bowl series since it is a dessert! Black rice is a Chinese heirloom variety that offers a sizable amount of anthocyanin antioxidants, which is the same molecule in blueberries that helps with free radicals that damage cells (1).
Cook Your Rice:
3/4 cup black rice (2 cups cooked)
1 mango, peeled and sliced
1/4 cup chopped and unsalted pistachios (need it nut-free? just omit!)
Drizzle With Sauce:
Heat together in a saucepan--
1 1/2 cups coconut milk (not canned)
2 tablespoons honey
2 tablespoons orange zest
1 teaspoon grated fresh ginger
1 teaspoon vanilla extract
1/2 teaspoon ground allspice
1. Kadey, Matthew. "Beyond White Rice." Runner's World May. 2015: 50-51. Print.