Forbidden Rice and Coconut Mango Parfait

20190824_091621.jpgThis idea is a spin off of a Jamie Oliver breakfast recipe that I came across.  Forbidden rice, or black rice, is a rich source of antioxidants.  This recipe is sweetened only with fruit, which provides ample vitamins and minerals as well as a delicious taste.

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Topped with shredded coconut and macadamia nuts, this parfait has a tasty tropical theme to it.  Macadamias are high in healthy fats, and coconut may aid in blood sugar regulation.

 

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You can also serve the rice pudding warm, which is a nice contrast to the cool mango layer.  Or, you can make this the night before and chill it in the refrigerator.  It’s good either way.

 

Forbidden Rice and Coconut Mango Parfait

1/2 c. black rice (forbidden rice)

1/2 of a ripe mango, peeled and diced

juice of 1/2 a lime

1 banana

2/3 c. coconut milk (boxed)

1 t. vanilla extract

shredded unsweetened coconut

macadamia nuts

 

Cook the rice according to package directions.

Meanwhile, bland the mango and the lime juice until smooth.  Pour into a bowl and set aside.

Pour 2/3 of the cooked rice, banana, coconut milk and vanilla into the blender.  Blend just until smooth.  Stir in the remaining rice.  Gently pour this mixture into the bottom of two glasses.

Layer the mango mixture on top of each.

Sprinkle with shredded coconut and macadamia nuts to finish.

Eat right away or store for up to 2 days in the refrigerator, covered.

 

 

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