1 cup black rice
1¾ cups water
3 large eggs
3∕4 cup light coconut milk
1 tablespoon grated fresh ginger
3∕4 teaspoon salt
1∕4 teaspoon nutmeg
1 mango, peeled and cubed (or 2 cups frozen mango)
1 red bell pepper, finely diced
1∕2 cup red onion, finely diced
1 jalapeño pepper, seeded and minced
1∕3 cup chopped cilantro
1∕4 cup chopped fresh mint
1 teaspoon orange zest
2 tablespoons orange juice
1. In a small saucepan, combine rice with water. Bring to a boil, reduce heat and simmer covered for 30 minutes, or until tender and most of the water has absorbed. Let cool.
2. Preheat oven to 400° F. In a bowl, lightly beat eggs and stir in cooked rice, light coconut milk, grated fresh ginger, 1∕2 teaspoon salt and nutmeg. Divide mixture among 12 greased muffin cups and cook for 20 minutes, or until set. Let cool 5 minutes before carefully unmolding.
3. While rice cakes are cooking, combine mango, bell pepper, red onion, jalapeño, cilantro, mint, orange zest, orange juice and remaining salt in a bowl. Serve salsa with rice cakes.
Serves 4. Per serving: 320 calories, 7.5 g fat (3 g saturated fat), 159 mg cholesterol, 10 g protein, 55 g carbohydrates, 5 g fiber, 512 mg sodium