Sweet Purple Sticky Rice Recipes

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PURPLE STICKY RICE WITH MANGO



Purple Sticky Rice with Mango 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 Recipes     Asian

Time 1h

Yield 4

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, 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

SWEET STICKY RICE



Sweet Sticky Rice image

This recipe was given to me by a dear friend from the Phillipines. She said it was a traditional snack or dessert that she grew up with in her small village. I really like it, though it is definitely sticky so I eat it with a fork on a plate, rather than with my hands.

Provided by Mohamjip

Categories     Dessert

Time 1h10m

Yield 18 squares, 7-10 serving(s)

Number Of Ingredients 5

3 cups glutinous rice
2 (400 ml) cans coconut milk
2 cups brown sugar
2 tablespoons toasted sesame seeds
1 cup toasted shredded sweetened coconut

Steps:

  • Cook rice, then set aside.
  • Boil coconut milk in a deep pan or wok, until it is about 1/2.
  • Add cooked rice and mix well. This takes a bit of time.
  • Then add brown sugar and mix well. The rice mixture should be fairly dry.
  • Pat down in a 9 X 12 pan.
  • Add sesame seeds and coconut.
  • Cool slightly and cut into serving pieces. Leave in the pan.
  • For leftovers, place in refrigerator or freezer.
  • Microwave each piece for about 1 minute to soften.
  • Cooking time includes cooking of rice - about 20 minutes.
  • Glutinous rice is also called sticky rice, sweet rice, waxy rice, botan rice, biroin chal, mochi rice, and pearl rice.

Nutrition Facts : Calories 838.9, Fat 30.5, SaturatedFat 25.5, Sodium 73.3, Carbohydrate 137, Fiber 4, Sugar 65.5, Protein 8.9

THAI COCONUT BLACK STICKY RICE



Thai Coconut Black Sticky Rice image

Thai black rice (also called black sticky rice or black glutinous rice) is a long grain, dark purple rice. When cooked, the grains stick together, and make a perfect base for this coconut rice pudding. It's usually available at Asian markets, but, if you can't get it, use any kind that's sticky. Fluffy rices won't really work very well. I like to use raw (turbinado) sugar in this, but white or brown will also work.

Provided by EmmyDuckie

Categories     Dessert

Time 50m

Yield 4 serving(s)

Number Of Ingredients 6

1 cup black sticky rice
4 -6 cups water
1 cup coconut milk
1/4-1/2 cup raw sugar
1/2 teaspoon salt (to taste)
sweetened flaked coconut (garnish)

Steps:

  • Rinse and drain rice, place in a large saucepan.
  • Add water to cover rice. Remove any rice grains that float to the top.
  • Bring to a boil over high heat, then lower heat to just keep a simmer.
  • Simmer about 45 minutes, uncovered, stirring occasionally, until rice is tender. Add more water if needed, or pour some off. You want the water level to be just below the level of the rice.
  • Add coconut milk, sugar, and salt, and continue cooking until a pudding consistency is reached.
  • Sprinkle shredded coconut over top, if desired. Serve warm.

Nutrition Facts : Calories 190.5, Fat 13.1, SaturatedFat 11.6, Sodium 332.4, Carbohydrate 18.7, Fiber 1.6, Sugar 17, Protein 2

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