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Servings4People | Prep Time40Minutes | Cook Time25Minutes |
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Ingredients
1cup
Hinode Black Rice
1 3/4cups
Water
1cup
Coconut Milk
3
Eggs
1/2cup
Turbinado Sugar
1tbsp
Gingerfreshly minced
1tsp
Vanilla
Servings: People
Units:
Instructions
- Cook black rice according to package directions. Cool slightly and add to a large mixing bowl.
- In a small bowl, whisk together coconut milk and eggs.
- Mix the coconut milk and eggs into the rice, along with the sugar, fresh ginger and vanilla until well combined.
- Scoop into muffin tins and bake for 20-25 minutes until rice is set.
- Remove from oven and allow to cool at least 15 minutes. To serve, unwrap a rice cake and place on a plate. Top with a scoop of mango sorbet. Serve immediately
Recipe Notes
Recipe and photo by Shaina Olmanson of foodformyfamily.com