Sweet Sticky Rice Recipe

Rinse and soak

Place 2 cups glutinous rice in a fine-mesh sieve or bowl. Rinse under cold running water, gently rubbing grains, until the rinse water runs clear (2–3 rinses). Transfer rice to a bowl and cover with 4 cups cold water. Soak at room temperature for at least 4 hours or up to overnight. For best texture soak 6–8 hours.

Drain

After soaking, drain the rice in a fine-mesh sieve and let it sit for 10–15 minutes to remove excess surface water.

Steam

Line a bamboo steamer or a large metal steamer basket with a double layer of clean cheesecloth or a steaming cloth. Spread the drained rice in an even layer (not packed) on the cloth. Bring about 1–2 inches of water to a simmer in the steamer pot. Cover and steam over medium-high heat for 20–25 minutes. After 15 minutes, gently fluff and turn the rice with a spatula to steam evenly, then continue until rice is translucent and sticky but each grain still holds some shape.

Prepare sauce

While the rice steams, combine 1 1/2 cups full-fat coconut milk, 1 tablespoon granulated sugar, and 1/2 teaspoon kosher salt in a small saucepan. Warm over low heat, stirring, just until the sugar dissolves and the mixture is hot but not boiling (do not boil). Taste and adjust salt or sugar slightly if needed. Keep warm off the heat.

Combine with rice

When the steamed rice is finished, transfer it while hot into a large bowl. Pour about two-thirds of the warm coconut sauce (reserve one-third for serving) over the rice. Gently fold the rice with a spatula until the coconut sauce is evenly distributed and absorbed, about 2–3 minutes. Cover the bowl and let the rice rest for 10–15 minutes so it finishes absorbing the sauce and becomes tender and glossy.

Make syrup

In a small saucepan combine 2 tablespoons granulated sugar and 2 tablespoons water. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Simmer 1–2 minutes until slightly thickened, then remove from heat and let cool briefly.

Toast garnish

While syrup is warm, toast 2 teaspoons of sesame seeds or split mung beans in a small dry skillet over medium heat, stirring frequently, until fragrant and lightly golden (about 2–3 minutes). Remove from pan to stop further cooking.

Assemble

To serve, mound portions of the sticky coconut rice on plates. Drizzle with the reserved warm coconut sauce and a little of the sugar syrup if you want extra shine/sweetness. Sprinkle with toasted sesame seeds or toasted mung beans. Serve warm or at room temperature.