Coconut Sticky Rice Recipe
Creamy, naturally sweet Thai-style coconut sticky rice made with glutinous rice steamed to a soft, chewy texture and topped with a warm coconut milk sauce. Perfect as a dessert with fresh mango or a side dish for savory meals.
Equipment
- Bamboo steamer basket Or use a metal steamer lined with cheesecloth
- Large pot Should be wide enough to hold the steamer basket
- piece Cheesecloth Use if steaming with a metal basket
- Small saucepan For preparing the coconut sauce
- Wooden spoon For stirring rice and sauce
- A set Measuring cups and spoons For accurate ingredient portions
- Airtight container For soaking rice and storing leftovers
Ingredients
- 2 cups Thai glutinous (sticky) rice Rinsed and soaked 6-8 hours
- 1 ¾ cups Coconut milk (full-fat) Divided for cooking and sauce
- ½ cup White sugar Divided; adjust to taste
- ¾ tsp Salt Divided for rice and sauce
- 2 leaves Pandan leaves (optional) Tied in a knot, for fragrance
- 1 tbsp Toasted sesame seeds or mung beans For garnish
- 1 cup Fresh mango, sliced (optional) For serving as dessert
Instructions
- Soak the rice: Rinse the sticky rice under cold water 3 to 4 times until the water runs mostly clear. Then, place it in a bowl, cover with water, and soak for at least 6 hours or overnight.
- Prepare the steamer: Drain the soaked rice thoroughly. Line your bamboo steamer or metal basket with cheesecloth, then spread the rice evenly across it, making sure not to pile it too thick in the center.
- Steam the rice: Bring water to a boil in a large pot, then place the steamer basket on top, ensuring the water doesn't touch the rice directly. Cover and steam for 20 to 25 minutes, flipping the rice halfway through, until the grains turn soft and translucent.
- Make the coconut sauce: While the rice steams, combine 1 cup of coconut milk, 1/4 cup of sugar, and 1/2 teaspoon of salt in a small saucepan. Warm over low heat, stirring frequently, until the sugar dissolves completely. Do not let it boil.
- Combine rice and sauce: Transfer the hot steamed rice into a large bowl. Pour two-thirds of the warm coconut sauce over it, then stir gently to combine. Cover the bowl and let it rest for 15 to 20 minutes so the rice absorbs the liquid.
- Prepare the topping sauce: In the same saucepan, combine the remaining coconut milk, sugar, and salt. Heat gently until slightly thickened, then set aside to drizzle over individual servings.
- Serve: Scoop the coconut sticky rice into serving bowls or plates. Drizzle with the reserved topping sauce, sprinkle with toasted sesame seeds or mung beans, and add fresh mango slices if desired. Serve warm.
Video
Notes
- Full-fat canned coconut milk works best for authentic creaminess; light coconut milk will result in a thinner sauce.
- If pandan leaves aren't available, they can be omitted without significantly affecting the flavor.
- This recipe can easily be doubled for larger gatherings, though steaming time may need to increase slightly.
- Leftover coconut sauce can be stored separately in the fridge for up to 5 days.
For the creamiest texture, always steam your sticky rice instead of boiling it, and let the rice rest fully in the coconut sauce before serving. This resting time is what allows the grains to soak up all that rich, sweet flavor rather than sitting on the surface.
