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When I saw black rice at the store the other week, I bought it without a specific plan. I knew I’d find a way to make it into something tasty soon! I like black rice pudding and think it’s great for breakfast or dessert, but I wanted to make something a little unusual. This mango black rice is a little departure from tradition, but using fresh fruit adds a burst of freshness. Black rice does take a long time to cook, but this black rice mango pudding can be served hot or cold. Make it for tonight’s dessert and then have leftovers for a yummy, filling breakfast!
I’ve cautioned readers before that mango sap has the same ‘active ingredient’ as poison ivy! I know it sounds absurd, but it’s true. I am very allergic to poison ivy, so I always handle mangos with a plastic bag (that I then throw away!). Because your reaction to urushiol builds up over time, I recommend limiting your exposure to it, even if you’re currently not sensitive. I have a whole piece on HubPages about how to peel and cut mangos if you’re allergic.
Now for a few words on black rice. It’s really delicious stuff with a deep, nutty flavor, and a bit more nutritious than your average white rice, too. It also takes far, far longer to cook than ‘regular’ rice! As in, at least an hour. It also isn’t exactly black, when you look at it closely. The uncooked grains are various colors, and the cooked rice has an almost purple tint.
If you can’t find black rice at your local grocery store, don’t fret: you can buy it on Amazon! Because I currently live in Hawaii, I count on my Amazon Prime membership for a lot of items. It’s beautiful here, but the selections are sometimes limited and the prices tend to be a bit higher. A ridiculously large number of the things I own came from Amazon!
This black rice pudding is definitely a departure from “traditional” varieties of the dish, but I enjoyed it and hope you do, too. Have you ever used black rice before? What’s your favorite way to prepare it?