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Recipe: Selamat Pagi’s Sticky Black Rice


(Photo: Selamat Pagi)
(Photo: Selamat Pagi)

In a move that surprised all and delighted most, the team behind the Van Leeuwen ice cream enterprise opened an entirely different type of restaurant—Selamat Pagi—in October 2012.

The now Michelin-guide recommended Balinese spot, in Greenpoint, Brooklyn, serves traditional yet health-focused Indonesian fare like sauteed coconut kale, tamarind-glazed tempeh, and green papaya salad under chef Jason Greenberg.

“We were obsessed with the flavors ever since Ben [Van Leeuwen] and I traveled to Bali. We thought, we should do an Indonesian restaurant—there are only a handful in the city,” says co-founder Laura O’Neill.

Now, you can turn your kitchen into one, too, with this recipe for the house specialty—Sticky Black Rice, the perfect dish to impress guests at a summer dinner party. Just don’t tell them how easy it was to make! —Jamie McKillop

Selamat Pagi’s Sticky Black Rice

(Serves 4–5)

2 cups sticky black rice
2 1/4 cups water
2 cups coconut milk
1 1/2 cups palm sugar (optional, for traditional Balinese flavor)
1/2 cup unsweetened plain yogurt
1/4 sliced mango
Coconut flakes

Bring rice and water to a boil in a medium, heavy-based saucepan. Lower to a simmer, and add coconut milk. Stir continuously to avoid catching at the bottom. The rice is ready once it has puffed and has no bite.

Stir in palm sugar and remove from heat.

While rice is cooking, toast coconut flakes in the oven at 350 degrees for 10 minutes until they start to brown. Serve warm with natural yogurt, fresh sliced mango, and toasted coconut.

For more information, visit www.selamatpagi.com