Prep 10 mins
Cook 40 mins
this is almost good enough to eat as dessert!
- 2 cups glutinous rice
- 2 cups coconut milk
- 1 cup brown sugar
- 1⁄4 cup water
- 1 teaspoon pure vanilla extract
- 1⁄2 cup shredded coconut
- bring rice and coconut milk to a boil, simmer for 15 minutes.
- take some tin foil and crumple it up so it is bumpy and not flat.
- in steamer over boiling water, add tin foil, add rice mixture and steam for 20 minutes bring sugar, water, salt, and vanilla to slow boil cook for 10 minutes until syrup forms remove rice from steamer, toss with coconut, drizzle with syrup.
I had never thought of cooking rice in coconut milk but for a Thai meal it really adds a lot of taste! I did find the syrup too sweet for my taste with an otherwise savory meal, so I think I would leave it off next time, but you're right -- it would make a good desert with the syrup!
I love sticky rice and the addition of coconut is wonderful. I did however, reduce the sugar ( I actually used sugar Twin Brown sugar substitute) only just over 1/4 cup, also cut the vanilla tp 1/2 tsp. - Loved the shredded coconut in the rice. I served it with Ginger Garlic,Hot Pepper Prawns the flavor blend was perfect Thanks chia
Very interesting rice! I reduced the brown sugar and coconut by half per my family's tastes and they loved it. I served this with some spicy grilled chicken breasts and the flavor contrasts were terrific. Thanks chia for the recipe, it's unusual and, for us, repeatable!