I spent a month in Thailand as a young college kid learning about the food culture across the country. It was an absolutely amazing experience, but the thing that I enjoyed the most was the food. Spicy, fruity, fishy, complex and oh-so-different from what I was used to with my Midwestern upbringing.
This simple bowl is similar to something I enjoyed during my visit and it instantly brings me back to that warm Tropical climate with each bite. The rich purple-black rice topped with fresh mango and a swirl of lightly sweetened coconut milk… yum! It’s perfect for breakfast, a snack or even dessert.
You can find this pretty black rice at most specialty grocery stores or Asian markets. There is a chewy Chinese version, called forbidden rice or a Thai version called black sticky (or glutinous) rice. Both will work but they have pretty different textures, go with whatever you prefer.
- 1 cup uncooked black rice
- 1 can (14.5 ounces) coconut milk
- 3 tablespoons coconut sugar or brown sugar
- 1 /2 vanilla bean, split and seeds scraped (or 1/4 teaspoon vanilla extract)
- 1 mango, peeled and chopped
- 1/4 cup unsweetened coconut flakes, toasted
- Cook rice according to package directions.
- Meanwhile, in a medium saucepan heat the coconut milk, sugar and the seeds from the vanilla bean over medium heat, stirring until the sugar is dissolved.
- Spoon the rice into a bowl, top with sweetened coconut milk, mango and coconut flakes; serve warm.
Do you have a favorite Thai recipe?
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