LCBO Food & Drink Winter 2017

TRENDS  BLACK MAGIC

This delightful rice pudding ends an Asian- influenced meal wonderfully well. In fact, its inky blackness with the pop of mango colour works after any meal. Black rice is a dynamo of vitamins and minerals and is full of anti- oxidants. It is also slow to digest, making you feel fuller. You can drizzle the pudding with extra coconut milk if desired. If you can’t find coconut sugar, substitute brown sugar. 1½ cups (375 mL) black rice 2½ cups (625 mL) coconut milk 3 cups (750 mL) water ⅓ cup (80 mL) coconut or brown sugar ⅓ cup (80 mL) dried blueberries Pinch salt 1 cup (250 mL) diced mango, Coconut Milk & Diced Mangoes Black Rice Pudding with

BLACK RICE

Legend has it black rice, also known as “forbidden rice,” was once reserved for China’s elite. These days we can all enjoy its nutty flavour and slightly chewy texture. The distinctive purplish black colour comes from high antioxidant levels (think blueberries!).

about 2 small mangoes 2 tsp (10 mL) lime juice ½ tsp (2 mL) chili flakes (optional) GARNISH 8 Thai basil leaves

1 Rinse rice in a sieve then place in medium saucepan with a tight-fitting lid. Add coco- nut milk, water, sugar, dried blueberries and salt. Bring to boil uncovered. Reduce heat to low, cover and simmer about 1 hour to 1 hour 15 minutes or until rice is very tender and has absorbed most of the liquid. 2 Sprinkle mango with lime juice and chili. 3 Spoon rice into serving bowls. Top with mango and garnish with Thai basil leaves. Serves 4

WHAT TO SERVE Hakutsuru Sayuri Nigori Sake VINTAGES 32193, 300 mL, $7.95 Arbor Mist White Pear Pinot Grigio LCBO 260133, $7.95

46  FOOD & DRI NK WINTER 2017