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Purple Sticky Rice with Mango Tasty Recipes

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Purple Sticky Rice with Mango

"This is just as delicious as the version in your favorite Thai restaurant! This rice is really amazing; the purplish black rice is a wonderful change!"

Ingredients :

  • Coconut Sauce:
  • 1/2 cup light coconut milk
  • 1/2 cup granulated sugar
  • 1/2 teaspoon salt
  • Rice:
  • 1 cup black sticky rice
  • 1/2 cup water
  • 1/4 cup light coconut milk
  • 1/4 cup shredded unsweetened coconut, divided
  • 2 mangos, sliced into lengthwise strips

Instructions :

Prep : 10M Cook : 4M Ready in : 1H
  • Whisk 1/2 cup coconut milk, sugar, and salt together in a bowl until sugar dissolves and coconut sauce is smooth.
  • Combine rice, water, 1/4 cup coconut milk, and 1 tablespoon shredded coconut in a saucepan over medium heat; simmer, stirring frequently, for 10 minutes. Decrease heat to low and cook until rice is sticky and soft, 20 to 25 minutes.
  • Pour 1/2 of the coconut sauce over rice; stir and fluff with a fork. Add remaining coconut sauce to rice mixture and stir well. Remove saucepan from heat and let stand until most of the liquid is absorbed, about 15 minutes.
  • Cook and stir remaining shredded coconut in a skillet over medium-low heat until lightly toasted, about 5 minutes.
  • Ladle about 1/2 cup rice mixture into each serving bowl or plate. Arrange 4 to 5 slices mango on each serving; sprinkle toasted coconut over mango.

Notes :

  • You can find black sticky rice at Asian markets or online.
  • Slice the mango by first cutting 1/2 inch off the top and bottom, then slicing each side starting just past the seed. Remove the skin with a paring knife and slice into lengthwise strips.
  • For a more authentic version, substitute 3 tablespoons sesame seeds in place of 3 tablespoons shredded coconut; lightly toast in saucepan and sprinkle over dessert.

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