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1 cup black rice
1 3⁄4 cup 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 cilantro, chopped
1 ⁄4 cup fresh mint, chopped
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 rice is 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, ginger, 1⁄2 teaspoon salt and nutmeg. Divide mixture among 12 greased muffin cups and bake for 20 minutes, or until set. Let cool 5 minutes before unmolding.
3. While rice cakes are cooking, make a salsa with the remaining ingredients. Combine mango, bell pepper, red onion, jalapeño, cilantro, mint, orange zest, orange juice and remaining salt in a bowl. Serve salsa with rice cakes.