PURPLE RICE RECIPES RECIPES

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PURPLE STICKY RICE RECIPE | BON APPÉTIT



Purple Sticky Rice Recipe | Bon Appétit image

Use this sticky rice as a utensil—grab a small handful, pick up a little meat with it, and dip in hot sauce for the perfect bite.

Provided by Yia Vang

Yield 4 servings

Number Of Ingredients 3

1 cup glutinous sweet rice
3 Tbsp. black rice
2 layers of cheesecloth

Steps:

  • Place both rices in a colander and rinse several times under cold running water until water runs clear. Drain well. Transfer to a medium bowl; pour in cold water to cover by 2". Cover and chill 12 hours.
  • Line a metal steamer basket with cheesecloth (you need enough to wrap around rice). Pour water into a medium pot to come 2" up sides, then set basket inside. Drain rice and place inside basket; bring cheesecloth up and over rice to cover. Set pot over medium heat. Cover and steam rice until tender, 20–25 minutes.

PURPLE STICKY RICE WITH MANGO RECIPE | ALLRECIPES



Purple Sticky Rice with Mango Recipe | Allrecipes image

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    Asian

Total Time 1 hours 0 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 4 servings

Number Of Ingredients 8

½ cup light coconut milk
½ cup granulated sugar
½ teaspoon salt
1 cup black sticky rice
½ cup water
¼ cup light coconut milk
¼ cup shredded unsweetened coconut, divided
2 mangos, sliced into lengthwise strips

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, CarbohydrateContent 75.6 g, FatContent 8.9 g, FiberContent 2.7 g, ProteinContent 4.6 g, SaturatedFatContent 5.8 g, SodiumContent 305.1 mg, SugarContent 36.5 g

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