Black Rice and Mango Dessert Bowl

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)

Add Toppings:

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

Garnish It:

Coconut flakes


1. Kadey, Matthew. "Beyond White Rice." Runner's World May. 2015: 50-51. Print.

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