It is a general conception to think of the color white when we hear the popular staple food, rice. With over half of the world population heavily dependent on it, it is probably the most popular food in the world. But when we talk about wild black rice, only very few people actually know about it. Wild Black rice recipes in time past was meant for royals in ancient China as it was in limited supply. Today, it is popular in all Asian countries and in this post, i’ll be revealing one of the recipes; the wild black rice cake.
Wild black rice has lots of nutritional and health benefits. It is rich in vital antioxidants, which can serve as a natural detoxifier and also a good source of fiber which is beneficial for the prevention of diabetes. It also drastically reduces the risk of obesity and generally gives a better heart health. Now that we know some benefits, let’s talk about the cake.
- 1 cup black rice
- 1 3/4 cups water
- 3 large eggs
- 3/4 cup light coconut milk
- 1 tablespoon grated fresh ginger
- 3/4 teaspoon salt
- 1/4 teaspoon nutmeg
- 1 mango, peeled and cubed (or 2 cups frozen mango)
- 1 red bell pepper, finely diced
- 1/2 cup red onion, finely diced
- 1 jalapeno pepper, seeded and minced
- 1/3 cup cilantro, chopped
- 1/4 cup fresh mint, chopped
- 1 teaspoon orange zest
2 tablespoons orange juice
Wash the rice and put in a sauce pan. Boil it but reduce the heat and simmer for 30 minutes, or
more until the rice is tender and most of the water has absorbed.
Make sure the oven is pre-heated to a temperature of about 400 degree Fahrenheit. Beat two eggs in it and mix thoroughly with the cooked black rice, light coconut milk, ginger, 1/2 teaspoon salt and nutmeg. Divide mixture among 12 greased muffin cups and bake for 20 minutes. Then we leave to cool for between 5-7 minutes.
While rice cakes are cooking, make a salsa with the remaining ingredients. Combine mango, bell pepper, red onion, cilantro, mint, orange zest, orange juice and remaining salt in a bowl.
Then, our recipe is ready to be served. Salsa can be served along with the rice cake