Black Rice Pudding with Coconut Milk & Mango

SERVES 2 PREPARATION & COOKING 45 MINUTES

Full of iron, vitamin E and antioxidants, black rice is a nutritional power house. It also happens to be delicious. Here, I simmer it slowly in water and coconut milk, then top it with ripe man go. It plays to both sides–a little sweet and a little sal ty. In the right crowd, I’ d even get away with serving it for dessert.

½ cup black rice 2 cups water ½ cup plus 2 tablespoons full-fat coconut milk 1 date, pitted, diced ¼ teaspoon kosher salt ½ mango, peeled, sliced

1. In a small saucepan, combine rice, water, ½ cup of the coconut milk, date and salt. Bring to the boil, reduce heat to maintain a simmer, then cover and cook for 45 minutes, stirring halfway through to make sure the rice is not sticking.

2. Divide rice pudding between two bowls and pour 1 tablespoon of the coconut milk over each. Top with mango and serve.

Edited extract from The CleanPlatebyGwyneth Paltrow, published by Little, Brown, rrp $49.99.