Coconut Milk Sticky Rice

Method29 steps

1. 1

   Step 1: Choose either the steamer route in steps 1–4 or the microwave route in steps 5–19, then finish with steps 20–29. For the steamer route, soak the 1 cup dry sticky rice in enough water to cover it for at least 1 hour.

   Soak rice for steamer · 60 minUses 1 cup dry sticky rice · Water to cover the rice for the steamer route

   
2. 2

   Step 2: For the steamer route, put water in the bottom of the steamer and line its steam section with cheesecloth or muslin, keeping the rice above the water.

   Uses Water for the bottom of the steamer

3. 3

   Step 3: Drain the soaked rice from step 1 and spread it on the lined steam section from step 2. Cover and heat over medium to high heat until the water boils and steady steam reaches the rice.

   Uses Soaked sticky rice

4. 4

   Step 4: Steam the drained rice from step 3 for about 20 minutes from steady steam, until all the grains are cooked and translucent. Continue steaming if needed, then keep the cooked rice hot and go directly to step 20; skip steps 5–19.

   Check steamed rice · 20 minUses Drained sticky rice in the steamer

   
5. 5

   Step 5: For the microwave route, skip steps 1–4 and use the same 1 cup dry sticky-rice supply. Follow steps 6–19 before finishing with the coconut sauce in steps 20–29.

6. 6

   Step 6: Put the 1 cup dry sticky rice in a microwave-safe non-plastic bowl with warm water just above the rice: a little over 1 cup, about 10% more than the rice volume. Soak for 10 minutes and keep this water for cooking.

   Soak microwave rice · 10 minUses 1 cup dry sticky rice · A little over 1 cup warm water for the microwave route (about 10% more than the rice volume)

   
7. 7

   Step 7: Keep the rice from step 6 submerged for its full 10-minute soak before microwave cooking.

   Uses Sticky rice soaking in warm cooking water

8. 8

   Step 8: Do not skip the warm-water soak; it helps the rice from step 7 cook evenly.

   Uses Soaking sticky rice and its cooking water

9. 9

   Step 9: Before cooking, check that the rice from step 8 has completed its soak.

   Uses Soaked sticky rice and its cooking water

10. 10

    Step 10: Check that the cooking water from step 9 remains just above the rice.

    Uses Soaked rice with its microwave cooking water

11. 11

    Step 11: Use a microwave-safe non-plastic bowl and a microwave-safe dish as its cover for the rice from step 10.

    Uses Rice and water in the microwave-safe bowl

12. 12

    Step 12: Cover the bowl from step 11 with the dish and microwave at full power for 3 minutes.

    Uses Covered microwave bowl of soaked sticky rice

13. 13

    Step 13: Carefully uncover the hot bowl from step 12 and stir, moving the rice from the top to the bottom.

    Uses Sticky rice after the first microwave interval

14. 14

    Step 14: Check the stirred rice from step 13: translucent grains are cooked, while grains with white centers need more cooking.

    Uses Stirred partially cooked sticky rice

15. 15

    Step 15: Cover the bowl from step 14 again and microwave at full power for another 3 minutes.

    Uses Sticky rice ready for its second microwave interval

16. 16

    Step 16: Carefully check the rice from step 15 for doneness.

    Uses Sticky rice after the second microwave interval

17. 17

    Step 17: The rice from step 16 is done when all the grains are cooked and translucent, with no uncooked white centers.

    Uses Sticky rice at the translucent-grain check

18. 18

    Step 18: If the rice from step 17 still needs cooking, cover and microwave for another 3 minutes, then stir and check again. Repeat those short intervals only as needed.

    Uses Sticky rice for the conditional microwave continuation

19. 19

    Step 19: When the rice from step 18 is fully cooked and translucent, keep it hot for the coconut sauce. The number of microwave intervals depends on the microwave.

    Uses Fully cooked microwave sticky rice

20. 20

    Step 20: With the rice hot from your selected route, put the 1 cup coconut milk into a pot over medium heat.

    Uses 1 cup coconut milk

21. 21

    Step 21: Stir the coconut milk from step 20 constantly and bring it to a gentle simmer.

    Uses Coconut milk warming in the pot

22. 22

    Step 22: Keep the coconut milk from step 21 at a gentle simmer rather than a hard boil, which can make it curdle.

    Uses Gently simmering coconut milk

23. 23

    Step 23: Stir the 2 tbsp sugar and 2 pinches salt into the coconut milk from step 22.

    Uses Hot coconut milk · 2 tbsp sugar · 2 pinches salt

24. 24

    Step 24: Remove the sweetened coconut sauce from step 23 from the heat.

    Uses Sweetened salted coconut sauce

25. 25

    Step 25: Pour three quarters of the hot coconut sauce from step 24 over the hot cooked rice from step 4 or step 19, using only the rice from your selected cooking route. Reserve the remaining quarter of the sauce for serving.

    Uses Three quarters of the prepared coconut sauce · Hot steamed sticky rice, only if the steamer route was selected · Hot microwave sticky rice, only if the microwave route was selected

26. 26

    Step 26: Let the coconut-coated rice from step 25 sit for 5 minutes to absorb the sauce.

    Absorb coconut sauce · 5 minUses Hot cooked rice with three quarters of the coconut sauce

27. 27

    Step 27: Check that the rice from step 26 has absorbed the coconut sauce poured over it.

    Uses Rested coconut-coated sticky rice

28. 28

    Step 28: The coconut sticky rice from step 27 should be soft and a little mushy.

    Uses Coconut sticky rice after absorption

29. 29

    Step 29: At serving time, spoon the reserved quarter of the coconut sauce from step 24 over the coconut sticky rice from step 28.

    Uses Finished coconut sticky rice · Remaining quarter of the prepared coconut sauce