Tropical Berry Sticky Rice Recipe


  • 3 cups cooked Jasmati® Rice
  • 1 (13.5 oz) can coconut milk, divided
  • 1 cup, plus 1 tablespoon granulated sugar, divided
  • 1/2 teaspoon salt
  • 1/3 cup crushed pineapple (do not drain)
  • 1 large mango, pitted, peeled and chopped
  • 6 oz blackberries


  • Combine 1 ½ cups coconut milk, 1 cup sugar and salt in a medium saucepan; bring to a full boil while stirring constantly. Remove from heat and set aside to cool slightly.
  • Add cooked rice to coconut sauce and mix well. Cover and chill at least 1 hour, preferably 2 to 3 hours.
Pineapple Mango Topping
  • Combine in a small sauce pan the remaining ½ cup coconut milk and crushed pineapple. Bring mixture to a rolling boil over medium to medium-high heat while stirring constantly. Cook until mixture has thickened.
  • Cool slightly; pour mixture over the chopped mango.
  • When ready to serve, garnish each dish of sticky rice with blackberries and drizzle pineapple mango sauce over the top of each.