Purple Sticky Rice with Mango Recipe - Allrecipes.com
Purple Sticky Rice with Mango Recipe
  • READY IN 1 hr

Purple Sticky Rice with Mango

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • COOK

    35 mins
  • READY IN

    1 hr

Directions

  1. Whisk 1/2 cup coconut milk, sugar, and salt together in a bowl until sugar dissolves and coconut sauce is smooth.
  2. 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.
  3. 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.
  4. Cook and stir remaining shredded coconut in a skillet over medium-low heat until lightly toasted, about 5 minutes.
  5. 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.
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Footnotes

  • Cook's Note:
  • 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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Reviews More Reviews

Jun 29, 2014

Perfect finish to your Thai dinner!

 

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Nutrition

  • Calories
  • 393 kcal
  • 20%
  • Carbohydrates
  • 75.6 g
  • 24%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 8.9 g
  • 14%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 4.6 g
  • 9%
  • Sodium
  • 305 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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