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Asian, Chinese
Chinese Black Rice with Coconut Milk and Garlic Recipe-18479

Photo by: Joseph De Leo
Comments: 0


Serve this delicious dish with Szechwan Tofu with Mustard Greens and Chinese Cabbage for a fine meal.

Yield: 4 servings


  • 4 ounce can coconut milk
  • 1 cup water
  • Pinch of sea salt
  • 1 cup Chinese “forbidden” black rice, rinsed and drained
  • 2 cloves garlic, minced


1. Bring the coconut milk, water, and salt to boil in a 4-quart pot.

2. Add the rice and garlic, reduce the heat to low, and simmer covered for 30 minutes, or until the liquid is absorbed. Adjust the seasonings, if desired.

3. Serve hot.

© 2005 Leslie Cerier

Nutritional Information

Nutrients per serving (% daily value)

229kcal (11%)
45mg (2%)
7g (11%)
6g (28%)
0mg (0%)
0mcg RAE (0%)
1mg (1%)
23mg (2%)
2mg (10%)

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