By Selasi Gbormittah

Sticky Coconut Black Rice

Sticky Coconut Black Rice


2 tsp. Vita Coco Coconut Oil

380g reduced fat coconut milk

20g lemon grass, cut in half

2 tbsp light brown sugar

Pinch of salt

180g black rice

1/2 tsp chilli flakes

1 ripe mango

1 lime

1 large sweet potato


Preheat the oven at 180 degrees

Peel and cut the sweet potato into small cubes and toss into a pan or baking tray with a tsp of Vita Coco Coconut Oil, chilli flakes, salt and a pinch of salt.

Roast the potato in the oven for 15-20 minutes.

Fry the lemongrass in a tsp of oil for a few minutes.

Add the milk and bring to boil until bubbling.

Stir in the rice and reduce the heat, allowing to cook for 35-40 minutes on low heat.

Make the dressing by peeling the mango and slicing thinly.Zest and juice the lime and mix together with the mango in a bowl.

Set aside until rice is ready.

Dish the rice into a bowl and top with mango dressing to serve.

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