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!
Servings: 4 servings
Calories: 394kcal
Ingredients
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
Instructions
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.
Nutrition
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