You know when you find the perfect, most ripe mango, and you feel like you need to tell the world? Well, this twist on the traditional Thai sticky rice with mango is a celebration of that feeling, because only a beautifully ripe and sweet mango deserves to be used for this recipe.
To cut back on calories and sugar, use forbidden rice (also know as black rice) instead. Not because the name sounds incredibly exotic, but because it's a whole grain full of iron and fiber and offers some of the highest levels of the antioxidant anthocyanin, which fights cancer, prevents heart disesase, and improves memory.
Black rice doesn't taste a whole lot different than other rice and is most similar to brown rice in its chewy texture. The fun part about this dish is that it's cooked in light coconut milk, offering a subtly sweet tropical flavor that complements the juicy mango to perfection. And because it's low in added sugars, it makes a delicious, nutritious, and unique breakfast.
For a creamy, porridge-like consistency, add warm coconut milk over the top of the finished dish.
1 cup black rice (forbidden rice)
1 can light coconut milk
1/8 teaspoon salt
2 teaspoons maple syrup
4 teaspoons unsweetened shredded coconut
- Place rice, coconut milk, and salt in a covered pan. Heat on high until it starts to boil. Reduce to simmer and cook covered for 30 minutes.
- Remove from heat and allow to sit for 5 minutes. Stir in the maple syrup.
- Scoop 1/4 of the coconut rice into a bowl and top with sliced mango and 1 teaspoon shredded coconut.
- Store uneaten rice in glass containers in the fridge for later.
Source: Calorie Count
- 4 servings
- Cook Time
- 30 minutes
- Calories per serving