Coconut Black Sticky Rice

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We’ve all probably had that sticky rice that you get in Asian restaurants or with your sushi. That’s stuff is pretty good but it’s so ordinary. It’s just plain ole white or should I say… vanilla. LOL. I don’t do ordinary so I experimented with black sticky rice the other night for a special occasion. In doing my research, I found that it actually has several names.

Black sticky rice, lotus rice, and forbidden rice were the ones I found. It looks exotic on the plate and makes a stunning presentation. Surprisingly it was the same price as regular rice at the grocery store. I started with a recipe that I found for a dessert with black sticky rice with a coconut cream sauce and grilled pineapple, but I completely remade it since I was serving it with dinner not dessert.

I tamed the coconut flavor and dropped the sugar completely. I also changed up a few other details and ended up with a lightly coconut flavored rice that was perfect with seared filet mignon, sesame asparagus, and Asian pear salsa.

Coconut Black Sticky Rice Black Sticky Rice with Asian Pear Salsa

  • 1 1/2 cups water
  • 1 cup (180g) black sticky rice (also known as forbidden rice)
  • 3/4 cup unsweetened coconut almond milk
  • 1/4 tsp cardamom
  • 1/4 tsp cinnamon
  • 1/2 tsp salt

Mix the water and rice in a small pot and bring to a boil over medium heat. Simmer uncovered for about 15 – 20 minutes until most of the water is absorbed. Stir in the milk, spices, and salt and continue simmering for another 15 minutes until the rice is sticky. Remove from heat.

Makes 5 – 1/2 cup servings at approximately 126 calories – 3g protein, 24g carbs, and 2g fat.

To make this even more fancier looking, I pressed the rice into a half cup measuring cup and turned it out onto the plate. It made a pretty little round shape and looked as amazing as it tasted. Since I’m always looking to repurpose food in new ways, I saved the leftovers for later.

The next few mornings, I added a little more coconut milk, some sugar and vanilla and I ate it for breakfast like rice pudding. It was great that way too. So don’t feel like you have to stick with the typical uses for food. If people can have cold pizza for breakfast, why not have cold rice? 😉

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