Black Rice Cakes with Mango Salsa

Black Rice Cakes with Mango Salsa

Also called “Forbidden Rice,” Chinese black rice has a nutty, floral taste and a high level of antioxidants.

1. In a small saucepan, combine rice with water. Bring to a boil, reduce heat and simmer covered for 30 minutes, or until tender and most of the water has absorbed. Let cool.
2. Preheat oven to 400° F. In a bowl, lightly beat eggs and stir in cooked rice, light coconut milk, grated fresh ginger, 1∕2 teaspoon salt and nutmeg. Divide mixture among 12 greased muffin cups and cook for 20 minutes, or until set. Let cool 5 minutes before carefully unmolding.
3. While rice cakes are cooking, combine mango, bell pepper, red onion, jalapeño, cilantro, mint, orange zest, orange juice and remaining salt in a bowl. Serve salsa with rice cakes.

Chris Court

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