There’s something magical about coconut sticky rice—the way it clings to your fingers, the way it melts on your tongue, the way it carries the essence of tropical evenings and bustling night markets. It’s comfort food at its finest, and today, I’m sharing my foolproof method for making it at home. Trust me, once you’ve mastered this, you’ll never look at rice the same way again.
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How to Make Coconut Sticky Rice
Serves 4 | Prep: 4 hours (including soaking) | Cook: 25 minutes | Total: 4 hours 25 minutes
- Soak the Rice Like You Mean It
Start with 2 cups of glutinous rice—the kind that dreams are made of. Rinse it under cold water until the water runs clear, swishing away excess starch that could turn your rice into glue. Then, let it soak in 1 ½ cups of water for at least 4 hours (or overnight if you’re patient). This isn’t just busywork; it’s the secret to that irresistible chew. The long soak hydrates the rice’s amylopectin starch, which is what gives sticky rice its signature texture. Think of it like marinating a steak—time is your friend here. A tiny pinch of salt in the soaking water seasons the rice from the inside out, making every bite sing. - Steam It Right—No Peeking!
Drain the rice and spread it on a cheesecloth-lined steamer basket (this keeps those precious grains from escaping). If you don’t have cheesecloth, a thin kitchen towel works in a pinch. Steam it over rapidly boiling water for 20–25 minutes, lid on tight. I know it’s tempting to lift the lid and check, but resist! Steam is shy—it flees when disturbed, and every peek adds minutes to your cook time. To test doneness, press a grain between your fingers. If it mashes smoothly, you’re golden. If it’s still a little stubborn, sprinkle 1–2 tablespoons of water over the top and steam for another 5 minutes. For an extra layer of fragrance, toss pandan leaves or lemongrass stalks into the boiling water below. - The Coconut Elixir—Sweet, Creamy Perfection
While the rice steams, whisk together 1 can (13.5 oz) of coconut milk, ½ cup sugar, and ½ teaspoon salt in a saucepan. Warm it gently over low heat (no boiling!) until the sugar dissolves. Boiling is the enemy here—it’ll make your coconut milk separate like a bad breakup. For a little extra magic, infuse the mixture with a knotted pandan leaf or ½ teaspoon vanilla extract, then strain it out before using. The sauce should coat the back of a spoon like a silky blanket. Too thick? Thin it with a tablespoon of water. - The Grand Marriage—Rice Meets Sauce
Transfer the steamed rice to a wide bowl and pour the warm coconut mixture over it. Fold gently with a wooden spoon—this isn’t the time for aggressive stirring. Treat it like you’re tucking a baby into bed. Cover and let it rest for 10 minutes, allowing the rice to drink up all that creamy goodness. For a final flourish, reserve ¼ cup of the sauce to drizzle over each serving. - Plate It Like You’re in a Thai Night Market
Serve the rice warm (it firms up as it cools) with sliced ripe mango, Toasted Coconut Flakes, or a sprinkle of crushed peanuts. Want to take it up a notch? Add crispy fried shallots or fresh mint leaves for contrast. Leftovers? They’re rare, but if you have any, a quick steam will bring them back to life.
Essential Ingredients & Tools
Ingredients
- 2 cups glutinous rice (also called sweet rice; sushi rice is NOT a substitute)
- 1 ½ cups water (for soaking)
- 1 can (13.5 oz) coconut milk (full-fat, please—light coconut milk won’t give the same richness)
- ½ cup sugar (or palm sugar for a deeper flavor)
- ½ teaspoon salt (the unsung hero)
- Pandan leaves or lemongrass stalks (optional, but oh-so-worth-it)
- ½ teaspoon vanilla extract or pandan extract (for that extra oomph)
- 1–2 tablespoons water (for adjusting sauce consistency)
Tools
- Fine-mesh strainer (for rinsing the rice)
- Cheesecloth or thin kitchen towel (to line the steamer)
- Steamer basket (bamboo is ideal, but metal works too)
- Wide, shallow bowl (for mixing the rice and sauce)
Pro Technique
The Steam Sanctuary
Perfect sticky rice thrives on gentle, consistent steam. A bamboo steamer is ideal—it breathes like a living thing, regulating moisture beautifully. If you’re using a metal steamer, double up on the cheesecloth to prevent sticking. For an aromatic twist, steam over coconut water or ginger tea. The rice is done when it’s translucent and slightly shiny—undercooked grains will have a chalky center, and nobody wants that.
Sauce Synergy
The coconut sauce should be warm, not hot, when mixed with the rice. Too hot, and you’ll overcook the grains. If the rice absorbs all the sauce too quickly, let it rest covered for another 5 minutes—it’ll keep softening. For a glossy finish, brush the top with a thin layer of coconut oil before serving.
Chef’s Wisdom
The Soak Secret
Glutinous rice needs time to hydrate properly—skip this, and you’ll get crunchy, uneven rice. If you’re in a hurry, soak it in hot (not boiling) water for 2 hours, but overnight is best. And always drain thoroughly before steaming—soggy rice is a tragedy.
Rescue Remedies
- Too dry? Sprinkle with warm coconut milk and cover for 5 minutes.
- Overmixed? Fluff gently with a fork to separate the grains.
- Too sweet? Balance it with a squeeze of lime juice.
- Always taste the sauce before mixing—adjustments are harder once it’s combined.
Storage & Freshness Guide
Short-Term Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a steamer (10 minutes) or microwave with a damp paper towel (30-second bursts). Never reheat uncovered—dry rice is sad rice.
Freezing? Proceed with Caution
Freezing changes the texture, making it grainy and brittle. If you must, freeze in individual portions wrapped in plastic and reheat only by steaming.
Meal Prep Like a Pro
You can soak and steam the rice up to 1 day ahead, but mix it with the coconut sauce just before serving. Store the sauce separately in the fridge and rewarm it gently on the stove.
Nutrition Profile
Coconut sticky rice is a rich, comforting treat—packed with energy from glutinous rice and healthy fats from coconut milk. Enjoy it as a dessert or special occasion side.
| Nutrient | Amount |
|---|---|
| Calories | 320 |
| Fat | 12g |
| Protein | 4g |
| Carbs | 50g |
| Fiber | 2g |
Ingredient Variations and Their Impact
Black Glutinous Rice
Swap in black glutinous rice for a nutty, earthy twist and higher antioxidants. Soak for 6+ hours and pair with palm sugar syrup for a Thai-inspired dessert.
Palm Sugar Syrup
Replace white sugar with ¼ cup palm sugar for caramelized depth and a golden hue. Simmer it with a slice of galangal for a spicy kick.
Toasted Coconut Flakes
Skip the sesame seeds and use ½ cup toasted coconut flakes for crunch and visual flair. Toast them in coconut oil with a pinch of smoked salt for extra depth.
Pandan Extract
Add ½ tsp pandan extract to the coconut milk for a vibrant green color and floral aroma. Or steep fresh pandan leaves in the milk, then strain.
Savory Version
Omit the sugar, reduce the salt, and add 1 tsp turmeric + 2 tbsp fried shallots for a Thai-inspired side. Serve with grilled pork skewers and spicy Cucumber Salad.
Perfect Pairings
Complementary Dishes
- Grilled Satay Skewers: The smoky, savory notes of chicken or tofu satay balance the rice’s sweetness, while peanut sauce echoes its richness.
- Green Papaya Salad: The bright, spicy crunch of som tam provides a refreshing contrast to the creamy rice.
Drinks
- Thai Iced Tea: Its spiced, creamy profile mirrors the dessert’s flavors without overpowering.
- Riesling Wine: A lightly sweet, acidic Riesling cleanses the palate between bites.
Something Sweet
- Lychee Sorbet: Serve a scoop alongside for a cooling, floral contrast.
- Tamarind Candy: Offer small pieces as a tangy counterpoint to the rice’s sweetness.
Coconut Sticky Rice (Silky-Sweet, Thai-Style, Mango-Ready)
Learn how to make perfect Coconut Sticky Rice with mango at home! My easy recipe delivers authentic flavor and chewy texture. Try this comforting dessert today!
Ingredients
For the Rice
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2 cups glutinous rice
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1 ½ cups water
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salt (pinch)
For the Coconut Sauce
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1 can coconut milk (13.5 oz)
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½ cup sugar
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½ teaspoon salt
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1 pandan leaf (or ½ teaspoon vanilla extract (optional))
For Serving (Optional)
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Sliced ripe mango
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Toasted coconut flakes
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Crushed peanuts
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Crispy fried shallots
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Fresh mint leaves
Instructions
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Rinse the glutinous rice under cold water until the water runs clear. Soak in 1 ½ cups water with a pinch of salt for at least 4 hours or overnight.01
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Drain the rice and spread it on a cheesecloth-lined steamer basket. Steam over rapidly boiling water for 20–25 minutes with the lid on.02
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While the rice steams, combine coconut milk, sugar, and salt in a saucepan. Warm over low heat until sugar dissolves. Add pandan leaf or vanilla if using, then strain.03
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Transfer steamed rice to a wide bowl. Pour the warm coconut sauce over and fold gently. Cover and let rest for 10 minutes.04
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Serve warm with desired toppings.05
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