Black Rice Pudding With Mango

July 17, 4:38 PMDenver Food ExaminerAndrea Spikes

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See, doesn't that look great?

I put this together one night, craving rice pudding but trying to make it.. well, interesting. I used black rice both because I happened to have some on hand, and because it is healthier than white rice: more minerals, fiber and protein. Plus, it has a nutty and faintly sweet taste to begin with. I used mango as an accompaniment, but I'm sure it would be swell with kiwi or pineapple too.

Black Rice Pudding With Mango
Serves 4-6

1 cup black rice, uncooked
1/2 cup sugar (or to taste)
1 can lite coconut milk
1/4 teaspoon nutmeg or cardamom
1 mango, diced

1. Prepare rice as directed.

2. When the rice is cooked, pour in the coconut milk, sugar and spice and stir well. Return to low heat, covered, for about 10 minutes to blend the flavors. Serve topped with mango. Refrigerate for up to one week.