Black Rice and Mango Bowl

Step 1

Rinse the black rice in a fine-mesh strainer under cool running water, gently swirling with your hand, until the water runs mostly clear—about 30 seconds.

Step 2

Pour 2 cups of water into a medium pot and bring it to a boil over high heat—you'll see large bubbles rapidly breaking the surface, about 4 minutes.

Step 3

Add the rinsed rice to the boiling water, stir once with a wooden spoon, then lower the heat to medium-low so the water barely simmers.

Step 4

Cover the pot with a lid and cook for 25 minutes without lifting the lid—the rice will absorb all the water and the grains will become tender.

Step 5

Remove from heat and let the covered pot sit for 5 minutes, then fluff the rice with a fork and divide between two bowls.

Step 6

Stand the mango upright on a cutting board and slice down one long side of the pit, about 0.5 inches from the center—you'll feel the pit underneath—then repeat on the other side.

Step 7

Score the flesh of each mango half in a crosshatch pattern, cutting 0.5 inches deep in both directions but not through the skin, then push the skin up from underneath so the cubes pop out.

Step 8

Mince the ginger until the pieces are smaller than a grain of rice—the size of pencil-tip dots—then place it in a small bowl.

Step 9

Cut the lime in half, squeeze both halves over the ginger until you have 2 tablespoons of juice, then add a pinch of salt and stir to combine.

Step 10

Pour 0.25 cup of coconut milk over each bowl of rice, then drizzle half of the lime-ginger dressing over each bowl.

Step 11

Arrange the mango cubes on top of the rice in a single layer covering the surface, then scatter the toasted coconut evenly over the entire bowl.