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DOLEightful Tropical Berry Sticky Rice with Mango Passion Coulis

Prep Time 15 minutes
Total Time 35 minutes
Difficulty 3.0 Advanced
Calories Per Servings 530 Calories
Servings 6
Nutrition facts Nutrition facts


2013 California Cook Off Runner Up

Ingredients 10


1-1/2 cups short-grain rice
2 cups water
1-1/4 teaspoons salt, divided
1 can (13.5 oz.) coconut milk
1 cup sugar
1 can (15.25 oz.) DOLE® Tropical Fruit
8 oz. DOLE Strawberries
1 cup DOLE Frozen Mango Chunks, partially thawed
6 oz. DOLE Blackberries



1-1/2 cups short-grain rice
2 cups water
1/2 teaspoon salt
1 can (15.25 oz.) DOLE Tropical Fruit, drained, juice reserved


Prepare the rice according to package directions with water and 1/2 teaspoon salt in medium saucepan over the grill burner.  Drain fruit, reserving juice for mango sauce.


3/4 teaspoon salt
1 can (13.5 oz.) coconut milk
1 cup sugar


Combine coconut milk, sugar, and remaining salt in heavy sauce pan.  Bring to boil, stirring constantly; set aside and allow to cool.  In a large bowl, combine cooked rice and 1-1/4 cups coconut sauce; toss with a fork until blended and set aside until sauce is absorbed, about 10 to 15 minutes.


1 can (15.25 oz.) DOLE Tropical Fruit, drained, juice reserved
8 oz. DOLE Strawberries
2 kiwis


Dice tropical fruit, strawberries and kiwis into 1/4-inch cubes.  Combine in a small bowl; set aside.


1 cup DOLE Frozen Mango Chunks, thawed

1 to 2 tablespoons DOLE Tropical Fruit juice 


Add thawed mango chunks and 1 to 2 tablespoons reserved tropical fruit juice to blender.  Cover; blend until smooth, adding more juice if necessary.



Assemble sticky rice with an empty mandarin orange can or ring mold.  Layer 1/3 cup sticky rice, pressing gently into the mold, then layer 1/4 cup diced fruit, and top with another 1/3 cup of rice in ring mold.  Slowly remove the ring mold by sliding up the rice.  Repeat this process 5 times, rinsing the ring mold after each time.  Top molded rice stacks with remaining diced fruit and a blackberry in the center.



Garnish plates with mango coulis and drizzle with remaining coconut sauce.

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