Put the rice in a sieve and wash it thoroughly with water. Let it soak in water for 10 minutes, then pour the water off and wash it thoroughly again.
Bring the drained rice with 250 ml water, 400 ml coconut milk and the salt to a boil for about 40 minutes over medium heat. Stir occasionally, especially towards the end. The rice should have a slightly creamy consistency at the end.
Cut the mango, warm the coconut cuisine
While your black rice is cooking, peel and cut the mango into about 0.5 cm small cubes.
You also put the coconut cousine in a small saucepan and heat it over medium heat.
Garnish
Spread the black rice on 4 plates or bowls, add ¼ of the mango each, pour the coconut cuisine over everything and garnish with a few sesame seeds if you like – you eat with your eyes first! ;) And as always: Enjoy! :)