Sweet Rice Recipe
Make Sweet Rice Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sweet Rice Base
Flavor & Finish
Method
Sweet Rice Base
- 1
Rinse and soak rice
Place the 1.5 cups medium-grain rice in a fine-mesh sieve and rinse under cold running water, rubbing gently, until the water runs mostly clear (about 1–2 minutes). Drain. Transfer rice to a bowl and cover with cold water; let soak 20–30 minutes, then drain thoroughly.
- 2
Cook rice
Transfer drained rice to a medium saucepan with a tight-fitting lid. Add 1.75 cups water. Bring to a gentle boil over medium-high heat, then reduce heat to low, cover, and simmer for 12–15 minutes, or until water is absorbed and rice is tender. Do not lift the lid during cooking.
- 3
Combine milks and sugar
While the rice is cooking, whisk together 1 cup whole milk, 1/2 cup coconut milk, 3/4 cup granulated sugar, and 1 tsp salt in a heatproof measuring cup or bowl until the sugar mostly dissolves.
- 4
Finish cooking in milk
When the rice has absorbed the water, reduce heat to very low. Remove the lid and pour the milk-sugar mixture over the rice. Add the optional pandan leaf (or lemon zest) tucked into the rice but not mixed vigorously. Stir gently to distribute. Cover and cook on the lowest heat for 10–12 minutes, stirring once halfway, until rice is creamy and has absorbed most of the milk. If the mixture bubbles and spirts, keep heat low and keep lid slightly ajar for the final minutes.
- 5
Rest
Remove from heat. Discard pandan or lemon zest. Stir in 1 tsp vanilla extract and 1 tbsp butter until melted and incorporated. Taste and adjust sweetness if needed (add up to 1–2 tbsp sugar if you prefer sweeter). Let the rice sit, covered, for 5 minutes to thicken and fully absorb flavors.
Flavor & Finish
- 6
Spoon warm sweet rice into bowls. Top each serving with a sprinkle of toasted sesame seeds or toasted shredded coconut (about 1/2 tbsp per bowl). Add optional fresh fruit (mango slices or banana) or a spoonful of sweetened red beans alongside the rice.
- 7
Serve warm or at room temperature. Leftovers can be refrigerated in an airtight container for up to 3 days; rewarm gently in a saucepan with a splash of milk to restore creaminess.
