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Purple Coconut Rice

Prep time
30 mins
Side dishes
Special Diets
Food Allergies
Gluten-free | Wheat-free

Adapted from


Purple rice cooks up sticky and very slightly sweet. It's delicious in this coconut rice recipe, topped with crispy fried shallots and toasted cashews. 


2 cpurple Thai sticky rice
1 ccoconut milk (canned, full-fat)
1 1⁄2 cwater
1⁄2 ccashews (raw)
1⁄4 cbutter (unsalted, or coconut oil)
4 shallots (medium, thinly sliced)


Place the rice in a heavy pot. Fill partway with cool water and swish the rice around to rinse. Carefully pour out the cloudy water, and rinse 3 more times until the water is mostly clear. Add the coconut milk, water, and salt to the pot of rice. Heat over a medium-high flame and bring to a boil. Stir, reduce the heat to very low, and cover tightly. Cook 15-20 minutes, undisturbed. Remove from heat and let rest, covered, for 10-15 minutes. 

Toast the cashews in a dry skillet over high heat, stirring frequently, until golden brown and fragrant. Remove from heat and set aside.

Melt the butter or coconut oil in a small skillet over medium-high heat. Stir in the shallots and a pinch of salt. Cook, stirring occasionally, until the shallots are dark, golden brown. Transfer to a paper towel-lined dish.

Fluff the rice in the pot and transfer to a serving dish. Top with the toasted cashews and fried shallots.