Rating: 3.5 stars 3.6
5 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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!

Gallery

Recipe Summary

prep:
10 mins
cook:
35 mins
additional:
15 mins
total:
1 hr
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Coconut Sauce:
Rice:

Directions

Instructions Checklist
  • Whisk 1/2 cup coconut milk, sugar, and salt together in a bowl until sugar dissolves and coconut sauce is smooth.

    Advertisement
  • 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.

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.

Nutrition Facts

393 calories; protein 4.6g; carbohydrates 75.6g; fat 8.9g; sodium 305.1mg. Full Nutrition
Advertisement