Black Rice Pudding Cakes with Mango Sorbet

Ingredients

• 1 cup HINODE Black Rice
• 1 ¾ cups water
• 1 cup coconut milk
• 3 eggs
• ½ cup turbinado sugar
• 1 tablespoon fresh minced ginger
• 1 teaspoon vanilla
• Mango Sorbet

Method

1. Cook black rice according to package directions. Cool slightly and add to a large mixing bowl.
2. In a small bowl, whisk together coconut milk and eggs. 
3. Mix the coconut milk and eggs into the rice, along with the sugar, fresh ginger and vanilla until well combined.
4. Scoop into muffin tins and bake for 20-25 minutes until rice is set. 
5. Remove from oven and allow to cool at least 15 minutes. To serve, unwrap a rice cake and place on a plate.
6. Top with a scoop of mango sorbet. Serve immediately.

Photo By: Shaina Olmanson