Gwyneth Paltrow’s Black Rice Pudding With Coconut Milk & Mango

Recipe By:  Gwyneth Paltrow
Gwyneth Paltrow's Black Rice Pudding

Try Gwyneth Paltrow’s recipe for Black Rice Pudding With Coconut Milk & Mango from the cookbook The Clean Plate.

Gwyneth Paltrow's The Clean Plate

Full of iron, vitamin E and antioxidants, black rice is a nutritional powerhouse. It also happens to be delicious. Here, I simmer it slowly in water and coconut milk and top it with ripe mango. It plays to both sides — a little sweet, a little salty. In the right crowd, I’d even get away with serving it for dessert.

  • 1/2 cup black rice
  • 2 cups water
  • 1/2 cup plus 2 tbsp full-fat coconut milk
  • 1 date, pitted and diced
  • 1/4 teaspoon kosher salt
  • 1/2 mango, peeled and sliced
Directions Yield:  Serves 2
  1. In a small saucepan, combine the rice, water, . cup of the coconut milk, the date and the salt. Bring to a boil, then reduce the heat to maintain a simmer, cover and cook for 45 minutes, stirring halfway through to make sure the rice is not sticking.
  2. Divide the rice pudding between two bowls and pour 1 tablespoon of the coconut milk over each. Top with the mango and serve.


Excerpted from the book The Clean Plate; Eat, Reset, Heal by Gwyneth Paltrow. Copyright © 2019 by Gwyneth Paltrow Reprinted with permission of Grand Central Publishing. All rights reserved.