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Photo of Coconut black rice with mango and passionfruit by WW

Coconut black rice with mango and passionfruit

10
Points®
Total Time
1 hr 40 min
Prep
10 min
Cook
1 hr 30 min
Serves
4
Difficulty
Moderate
Spoon through the fruit to find a warming, sweet and nutty dessert that's dripping with rich creamy coconut milk.

Ingredients

Wild rice

½ cup(s), (100g) black

Light canned coconut milk

400 ml

Skim milk

2¼ cup(s), (560ml)

Brown sugar

2 tbs

Kaffir lime leaves

4 individual, torn

Mango

1 medium, sliced

Passionfruit(s)

2 medium, pulp removed

Instructions

  1. Rinse the rice. Reserve ⅓ cup (80ml) of the coconut milk. Combine the rice, skim milk, remaining coconut milk, sugar and lime leaves in a large heavy-based saucepan. Place over a very low heat. Cook, stirring occasionally, for 1½ hours or until the rice is tender. Discard the lime leaves.
  2. Divide the warm rice between four 1-cup (250ml) capacity serving glasses. Top with the mango and spoon over the reserved coconut milk. Top with the passionfruit pulp.

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