Chinese Black and Coconut Bamboo Rice Timbale with Island Rum Sauce

Ingredients

• 2 pounds Indian Harvest Bamboo Rice
• 2 pounds Indian Harvest Chinese Black Rice
• 1 fresh mango, diced small
• 2 cups shredded coconut
• 4 cups coconut milk
• 3 cups brown sugar
• For Island Rum Sauce:
• ¼ cup lime juice
• ¾ cup Malibu rum
• ½ cup blackberry brandy
• ¾ cup orange juice
• ½ cup pineapple juice
• 4 tablespoons sugar
• mint leaves for garnish

Directions

Cook Bamboo Rice and Chinese Black Rice in separate pots per package directions. When rice is tender and water is almost gone, add 2 cups coconut milk and 1 ½ cups brown sugar to each (or to taste). When coconut milk is almost gone, stir shredded coconut into Bamboo Rice and fresh mango into Chinese Black Rice. Form timbales using ¼ cup of each rice in separate layers, refrigerate until serving. Mix all ingredients for island rum sauce in saucepan (except thickening agent) and simmer until reduced by 1/3. Thicken and cool immediately. To serve, release timbale onto plate and garnish plate with island rum sauce and fresh mint leaf.

Yield: 50 servings