This Forbidden Rice w/ Nectarines and Maple Coconut Cashew Cream has less sugar, and more fiber and antioxidants than traditional mango sticky rice. So nourishing and delicious!

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.

Let’s talk about rice nutrition

  • 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!
Come to think of it, my recipe has no resemblance at all to Mango and Sticky Rice, but it sure is delicious! Here’s the recipe…
Forbidden Rice with Nectarines and Maple Cashew Cream

Forbidden Rice w/ Nectarines and Maple Coconut Cashew Cream

This Forbidden Rice w/ Nectarines and Maple Coconut Cashew Cream has less sugar, and more fiber and antioxidants than traditional mango sticky rice. So nourishing and delicious!
5 from 2 votes
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Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Servings: 4 servings


Forbidden Rice

  • 1 cup light coconut milk
  • 1 cup orange juice
  • 1 cup Forbidden rice, or black or purple rice

Maple Cashew Coconut Cream

  • 1/2 cup cashew nuts, raw, unsalted
  • 1/2 cup light coconut milk
  • 2 1/2 teaspoons pure maple syrup, or to taste

To Assemble:

  • Forbidden Rice
  • Maple Cashew Coconut Cream
  • 2 nectarines, pitted and cut into cubes or slices


Make the Forbidden Rice

  • 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.

Make the Maple Cashew Coconut Cream

  • While the rice is cooking, prepare the Maple Cashew Coconut Cream by combining all the ingredients in a Vitamix or other high speed blender. Blend on high, stopping and scraping sides as needed, until smooth and creamy.

To assemble:

  • Divide cooked Forbidden rice into 4 serving bowls. Top each bowl with approximately 2 tablespoons of Maple Cashew Coconut Cream and chopped/sliced nectarinesServe warm if possible.


Calories: 394kcal | Carbohydrates: 60g | Protein: 8g | Fat: 14g | Saturated Fat: 7g | Sodium: 69mg | Potassium: 486mg | Fiber: 3g | Sugar: 15g | Vitamin A: 360IU | Vitamin C: 35mg | Calcium: 32mg | Iron: 2mg
EA Stewart, RD | Registered Dietitian Nutritionist
Course Breakfast, Dessert
Cuisine American, Gluten Free, Vegan, Vegetarian
Keyword black rice, sticky rice
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