Purple Sticky Rice


Also known as Thai sweet rice, purple sticky rice adds striking color and exotic taste to any meal. Its inky hue comes from the dark unpolished layer of bran, which leaches out and stains the interior white grain. Enjoy the pleasantly chewy kernels in savory side dishes and salads.

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Purple Sticky Rice with Mango and Coconut Cream Print
Serves 4

  • 1 cup Zursun purple sticky rice
  • 2 cups water
  • 1 can (13.5 ounces) coconut milk
  • 1 ripe mango, peeled, pitted and sliced
  1. Rinse rice under cold running water until water is clear. In medium saucepan bring water to a boil. Stir in rice and cook covered over low heat until water is absorbed and rice is tender, about 40 minutes. Do not remove lid or stir while rice is cooking. Let stand, covered, for 5 minutes. Do not shake canned coconut milk. Spoon the thick cream from the top of the coconut milk into a measuring cup and add enough of the milk to the thick cream to measure 1/2 cup (reserve remaining milk for other use). To serve as a dessert, spoon rice into individual serving bowls and drizzle each with the coconut cream dividing evenly. Top with mango slices.

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