Sticky Rice with Bananas & Mangos

Sticky Rice with Bananas & Mangos

  • 1/2 cup short grain brown rice
  • 2 medium DOLE® Bananas
  • 7 oz light coconut milk
  • 1/4 tsp ground nutmeg
  • 1 tsp salt
  • 1 mango, cubed
  • 1 cup DOLE® Raspberries
  • 4 tbsp peanuts (optional)

Directions

PLACE rice in medium bowl. Pour in enough cold water to cover 1-inch over rice. Cover and refrigerate several hours or overnight. Drain rice. Rinse and drain rice several times with water. COMBINE drained rice and 1-3/4 cups water in medium saucepan. Bring to boil; stir rice occasionally. Cover; reduce heat and cook 10 minutes more or until liquid is absorbed. MASH 1 banana in large bowl. Add coconut milk, sugar, nutmeg, and salt, if desired; stir until sugar dissolves completely. Stir in warm rice; let stand 10 minutes. SPOON into serving bowls and serve warm or at room temperature. Slice remaining banana. Arrange banana, mango and raspberries, if desired, on top. Sprinkle with peanuts, if desired.

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