#Ricelove Bloghop: Forbidden Rice with Nectarines and Maple Cashew Coconut Cream

Forbidden Rice with Nectarines and Maple Cashew CreamForbidden Rice with Nectarines and Maple Cashew Coconut Cream
Remember last month’s #cakelove bloghop ?

Well, this month I’m delighted to be co-hosting another LOVEly bloghop with some fabulous foodie friends, and this month were talking RICE!
Did you know that about 120,000 rice varieties are known to exist, according to the International Rice Research Institute?
Yes! There actually IS an International Rice Research Institute, which I found out about in one of my favorite cook books, Ancient Grains for Modern Meals, by Maria Speck.
Here are some other interesting rice facts from Ancient Grains for Modern Meals
  • Rice is the staple for about half the world’s population, especially across Asia, but also in Latin America.
  • Rice is a descendent of wild rice and grows best submerged in water.
  • Until recently, it was thought that the Chinese Yangtze River Valley was the birthplace of rice with cultivation dating about 10,000 years back.  However, about 8 years ago, a handful of burned rice grains, dating back 15,000 years ago, was discovered by archeologists in Korea.
  • In the United States there are more than 100 different varieties of rice commercially grown, with California and Arkansas being the top producers.
And, as far as rice nutrition is concerned, while white rice varieties definitely have their place in my kitchen {I LOVE arborrio rice for a rich and creamy risotto!}, I tend to mostly use both brown rice along with one of my newer favorites, black/purple rice.  Both brown and black/purple rice are higher in fiber than white rice {Usually 3 grams of fiber per serving v. 1 respectively} AND black/purple rice is a rich source of anthocyanin antioxidants.   This is the “good stuff” found in blueberries, blackberries, red cabbage, black raspberries, and red/purple grapes, just to name a few.  If you aren’t familiar with anthocyanins, you should be, as they are currently being studied for their potential role in fighting cancer, heart disease, and other health conditions.
But, enough talk about rice history and nutrition…here’s a little background on the recipe I created for the #ricelove bloghop:
My recipe is a take on one of my family’s favorite Thai desserts, Mango with Sticky Rice.  Whenever we order take out for Thai food, the last thing I always ask over the phone before placing my order is Do you have any mango and sticky rice?
Depending upon the time of the year and the availability of GOOD mangoes, the answer either makes my family joyously happy 🙂 {Yes!}, or seriously sad 🙁 {No, I’m sorry. We only have sticky rice.}
I never order the sticky rice alone, because as delicious as it is, it’s just not the same without the mango!
I tried to lighten up my version by using a little less sugar than is typically used, and I sweetened the rice with orange juice.  In addition, I upped the nutrient profile with added fiber and antioxidants by using a combo of both Forbidden {Purple} rice from Lotus Foods, along with {Black} Japonica and {Mahogany} Rice from Lundberg Family Farms.
Oh, and I used nectarines in place of mango {sadly the mangoes at my market were to hard}…
The rice is not sticky at all…
And I topped it all off with a Cashew Coconut Maple Cream,a dreamy vegan concoction courtesy of my NEW Vitamix!
{In case you hadn’t heard my sad news, my blender started smoking on me a couple of weeks ago.  After much research and almost 2 weeks without blending capability-no smoothies!-I decided it was time to invest in a Vitamix.  I brought it home yesterday and spent the afternoon entranced in front of my computer watching Chef Michael Symon whip up smoothies, juices, nut butters, soups, and fraozen margaritas-Oh, my!}
Come to think of it, my recipe has no resemblance at all to Mango and Sticky Rice…
But it sure tastes good!
Here’s the recipe…

Forbidden Rice with Nectarines and Maple Cashew Coconut Cream

Maple Cashew Coconut Cream {You can make this ahead of time and store it in the refrigerator.}

  • 1/2 cup cashew nuts
  • 1/2 cup coconut milk {I used light coconut milk.}
  • 2 1/2 teaspoons maple syrup, or sweeten to your tastes

Place all ingredients in Vitamix, or equivalent blender/food processor and combine until smooth and creamy.

“Forbidden” Rice

  • 1 cup coconut milk
  • 1 cup fresh squeezed orange juice
  • 1 cup Forbidden/Black Japonica/Mahogany rice of choice {I combined my Forbidden rice and Black Japonica/Mahogany rice because I had two pen bags in my pantry, but you can use whatever you like.}

In a large sauce pan, combine coconut milk, OJ, and rice and bring to a boil.  Stir once, then cover with lid, reduce heat to a simmer and cook for approximately 50 minutes, or until done. Add a little more coconut milk or OJ if desired if the rice is too firm.  I left my rice a little “liquidy” so I could enjoy the flavors of the reduced OJ and coconut milk.  Yum!

Forbidden Rice with Nectarines and Maple Cashew Coconut Cream {4 servings}

  • 2 cups cooked rice, split in to 4 1/2 cup servings
  • Maple Cashew Coconut Cream
  • 2 nectarines, pitted and cut in to slices or chunks

Serve rice in 4 bowls.  Top each bowl with approximately 2 tablespoons of Maple Cashew Coconut Cream and chopped/sliced nectarines {divided in to 4 portions}. Serve warm if possible. Yum!

Please join in on the #ricelove fun by linking up any rice recipe from the month of September.  Don’t forget to link back to this post, so that your readers know to come stop by the #ricelove event. The twitter hashtag is #ricelove :). Co-Hosted by:

Baker Street (http://bakerstreet.tv/) Anuradha
Bloc de Recetas (http://blocderecetas.blogspot.com) Salome
Bon a Croquer
(http://www.bonacroquer.com/) Valerie
Cafe Terra (http://www.cafeterrablog.com/) Terra
Chef Pandita (http://chefpandita.com) Yuri
Daily Palette (http://thedailypalette.com/) (Annapet)
Elephant Eats (http://elephanteats.com/) Amy 

Food Wanderings (http://foodwanderings.blogspot.com/) Shulie
Hobby and More (http://hobbyandmore.blogspot.com/) Richa
Mike’s Baking (http://www.mikesbaking.co.uk) Mike
Mis Pensamientos (http://juniakk.blogspot.com) Junia
Simply Reem (http://www.simplyreem.com/) (Reem)

The Professional Palate (http://professionalpalate.squarespace.com) Regan
The Queen’s Notebook (http://www.queensnotebook.com/) Elizabeth
The Spicy Rd (http://www.eastewart.com/blog/) EA

Do you eat a lot of rice?  Have you ever tried black/purple rice before? What’s your favorite rice recipe???
I would LOVE to hear from you!  Please click here to leave a comment or ask a question.  And, if you enjoyed the post, please share it below.  Oh, and to make sure you don’t miss any Spicy food, fun, and adventure, please submit your e-mail address below to be notified on my new posts!

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  1. As always, a beautiful post & a yummy sounding recipe!

  2. Love this rice recipe with the coconut milk. Yay for Rice Love. I just adore this collaboration!!

  3. I am contemplating going vegetarian again. This post will definitely be on my list of go-tos. I adore rice and I love making it savory and/or sweet, so I will certainly give this recipe a try. The fact that you made it with nectarines is even better for me… I’m not a fan of mango (sorry mango lovers).

    Thank you for another beautiful and tempting post!!

  4. I am not a fan of rice in sweet application but with that said, I’d give this a try! SPECIALLY that coconut cashew cream I am totally making! I’ve fallen head over heels with cashew butter and plan on using it for this! thanks for sharing dear! gorgeous photos!

  5. Hi EA! I actually love sweetening up some rice, why stick with the norm?! This looks so scrumptious and I’ll bet the chewiness factor of the rice and juiciness of the fruit is a perfect combo. Cashew coconut cream? Uh Yeah! I wish the photos could leap off the page.

  6. oh my goodness – maple cashew cream??? that sounds like a dream! i love this healthy vegan dessert. and i learned so much about rice! love that you accentuated the words with colors hehehe. i need to try these other types of rice….#ricelove!

  7. Absolutely fabulous! Wow, Junia and I are rhyming with maple cashes cream…sound like a dream… 😉 I love discovering different rice varieties!

  8. I have been excited to read this all day! When you mentioned purple rice yesterday, my ears perked up:-) This really does sound lovely, beautiful flavors, and something I would love for breakfast for sure! YAY for your vitamix, it sounds fun! Love and Hugs, Terra

  9. Beautiful, love the flavor combination and um maple cashew cream…wow!

  10. I love the combination of rice and coconut. YAY for ricelove

  11. I loove this photo of the nectarine! Like the color, focus… i like everything! And this recipe sounds and look amazing!


  12. What a great post ! Thanks for all the helpful RICE INFO ! And what a great dish…Forbidden Rice.! This is a wonderful blog and I’m glad to have found it through #ricelove…..it was good to cook along with you on this “rice journey” !

  13. Thanks everyone for all your lovely comments! Hope you give the rice a try, or at the very least, the maple cashew coconut cream…I’ve been enjoying little spoonfuls of it all by itself 🙂

  14. ea, love this post… what a beautiful dish! i haven’t tried black rice, but would happily eat one of these. does it taste any different from the white/brown variation? {my 3 yr old just walked in the room, saw your photos and said “yummy picture”… you have his vote! :)}

    • Thanks Gretchen and so happy to have your son’s vote 🙂 The flavor of the black rice tastes similar to white and brown, but has the chewiness/nuttiness of brown rice which I really like!

  15. omg.. i love love this creation! the coconut cashew cream..and the nectarines… yummm!
    and such amazing clicks! i am loving this #ricelove bloghop . never tried black rice before.. now i shuld give it a try!

  16. Looks awesome! I love black rice. I have been using red rice more often too. Love the color that it adds.

  17. Wow, this looks just amazing!
    I had a creamy rice dish recently at a thai restaurant that I fell in love with. This reminds me of that. Yum!

  18. one of my girlfriends was just telling me about forbidden rice the other day + i’m dying to try it. this looks like an amazing recipe – love it!

  19. I’m loving all of the beautiful pictures… especially the dreamy coconut cream picture!! You should really think about doing photography!!
    Congratulations of the new Vitamix…. isn’t it fun! I LUV it =)

  20. ok, I look everywhere for black rice! PLease email me with where you buy black AND purple?

  21. What a great post about rice! I have not tried black or purple-where I have I been? I love short grain brown rice and I usually make it using Alton Browns perfect oven rice method. My mom made a lot of rice pudding when I was a kid and I loved it. Never had forbidden rice but it sounds wonderful. So glad I found your blog!

  22. This looks great! And so creative!

  23. Okay, officially jealous. I’ve been eyeing the vitamix for some time now, they seem pretty amazing.

  24. wow this is a healthy dessert for me.

  25. I retweeted this yesterday and then realized it was your recipe (figures). I use black rice with coconut milk/cardamom/honey. This “cream” sounds so interesting. Congrats on the Vitamix, good to know I’m not the only one who has watched the video. As for the 2 black rices, how did they compare (I use lotus) and what do you like about each of them?

  26. Oh I love new ice cream recipes! The only problem is that coconut and nectarines are two of the foods I cant have on my IBS diet. IF you thought GF diets were hard….try the fodmaps diet! No mango, peach, nectarine, pears, …..or coconut!! It stinks, but it really is worth it.

    I love rice, and like you I normally choose brown rice. I’ve never tried purple rice, nor have I ever seen it. I do like the idea of more anthocycanins (I think)!

  27. This looks good! I usually make brown rice, but forbidden rice has been on my “list” for a while. Your forbidden rice dish looks and sounds wonderful! Beautiful colors!

  28. Drooling over here with your maple cashew cream… Thanks so much for all the interesting info too: 120k varieties of rice? Just WOW! I must confess I have appliance envy… dying for a Vitamix over here!

  29. Hi, first time in your blog came through lite bite, you have a lovely space, Rice caught my attention, as this is a staple food for me (i am from south India), I was very interested, post is so informative and the rice dish is very nice, love coconut too :), never used forbidden rice, check out if I can get it here somewhere and give this a try and i would love to participate in this blog hop… visit me whenever u have time


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