Sticky Black Rice with Mango and Coconut Yogurt

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  • Nerone Italian Black Rice


  • 8 c. water
  • 8 c. coconut milk, unsweetened
  • 1½ c. brown sugar
  • 1 t. kosher salt
  • 8 c. ripe mango, peeled and cut into ¼-inch cubes
  • 8 c. vanilla coconut milk yogurt


  1. Bring water to a boil. Add rice, reduce to a simmer and cook, covered until liquid is absorbed.
  2. Add coconut milk, brown sugar and salt to the pot and return to a simmer.
  3. Cook, stirring occasionally, until mixture thickens and rice is very tender, about 30 minutes.
  4. Cool the rice, then layer in bowls with yogurt and mango.

Recipe Yield: 32 servings

Nutrition Facts

Per serving: 291 cal., 4 g pro., 37 g carb., 3 g fiber, 15 g fat (11 g sat. fat), 0 mg chol., 82 mg sod., 13 g sugar

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