1 cup black rice (such as Lotus Foods Forbidden Rice)
1 3″ lemongrass tip (optional)
1 2″ piece peeled ginger, sliced into 4 coins
½ cup unsweetened coconut milk
½ tsp kosher salt, plus more to taste
Instructions
Preheat oven to 350°F. Spread out coconut on a small rimmed baking sheet and toast, stirring occasionally, until golden, about 5 minutes; let cool. Do Ahead:Coconut can be toasted up to 3 days ahead. Cover and keep at room temperature.
Combine rice, lemongrass, if using, ginger, salt, and 1¾ cups water in a medium saucepan. Bring to a boil, reduce heat to low, and cook, covered, until liquid is absorbed and rice is tender, 30–35 minutes. Remove from heat and discard ginger and lemongrass; fluff rice with a fork. Stir in coconut milk, cover and set aside 5 minutes. Reserve ½ cup rice for Chicken, Mango, and Black Rice Salad. Serve rice topped with toasted coconut.
Recipe by Bistro OneSix at https://bistroonesix.com/day-13-tasty-tuesday/