Coconut Black Rice Bowl with Crispy Garlic
Creamy coconut black rice topped with crispy fried shallots, toasted peanuts, and fresh mango — a TikTok-easy take on khao neow dam that skips the slow simmer. Ready in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 9g
Ingredients
- 1 cup black sticky rice (or black jasmine rice)
- 1.5 cups coconut milk
- 3 tbsp palm sugar (or brown sugar)
- 2 medium shallots, sliced thin
- ½ cup roasted peanuts, roughly chopped
- 1 whole ripe mango, sliced
- 1 whole lime
- ½ cup neutral oil (for frying shallots)
Instructions
- 1
Rinse black rice under cold water until water runs clear, about 1 minute. Drain well.
- 2
Heat oil in a small skillet over medium. Fry shallots, stirring often, until golden and crispy, 5–6 minutes. Transfer to a paper towel to drain.
- 3
In a medium saucepan, combine rice, coconut milk, and 0.5 cups water. Bring to a boil, then reduce heat to low and cover.
- 4
Simmer covered until rice is tender and liquid is absorbed, 15–17 minutes. Do not stir.
- 5
Stir in palm sugar until dissolved. Divide rice between two bowls.
- 6
Top with crispy shallots, peanuts, and mango slices. Squeeze lime over each bowl and serve immediately.
Tools you’ll need
- fine-mesh sieve or colander
- small skillet (8-inch)
- medium saucepan with lid
- spoon for stirring
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