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!
Provided by berriesandcocoa.com
Categories World Cuisine Recipes Asian
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 393 calories, Carbohydrate 75.6 g, Fat 8.9 g, Fiber 2.7 g, Protein 4.6 g, SaturatedFat 5.8 g, Sodium 305.1 mg, Sugar 36.5 g
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