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Founded in Hawaii in 1851, Dole Food Company, Inc., with 2010 revenues of $6.9 billion, is the world's largest producer and marketer of high-quality fresh fruit and fresh vegetables. Dole markets a growing line of packaged and frozen foods, and is a produce industry leader in nutrition education and research. The Company does business in more than 90 countries and employs, on average, 36,000 full-time, regular employees and 23,000 full-time seasonal or temporary employees, worldwide.

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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