Purple Jasmine Sticky Rice Recipe
Recipe information
Make Purple Jasmine Sticky Rice in just 8h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Purple Jasmine Sticky Rice
Coconut Milk Seasoning
Finishing & Serving
Purple Jasmine Sticky Rice
1. Rinse and soak
Rinse the black sticky rice and white glutinous rice together under cold running water until the rinse water runs nearly clear. Transfer rinsed rice to a large bowl and add 4 cups cold water. Press the rice down so it is fully submerged. Soak at room temperature at least 6 hours or preferably overnight (8–12 hours). Soaking softens the grains and shortens steaming time; the black rice will release purple pigments that will tint the white rice to a vibrant purple.
2. Drain
After soaking, drain the rice in a fine-mesh sieve and let it sit 10 minutes to lose excess surface water. Reserve any colored soaking liquid if you wish to use it for color in another application, but do not use it for steaming (starch will make rice gummy).
3. Steam the rice
Line a bamboo steamer basket or a fine-mesh steaming basket with a clean cheesecloth or thin kitchen towel (or use a perforated steaming tray). Spread the drained rice evenly in a single layer (or a shallow 1–2 inch layer). Bring a pot of water to a gentle boil that fits the steamer. Place the steamer over simmering water, cover, and steam for 20–25 minutes. After 15 minutes, check the rice: gently fluff with a spatula to allow steam to circulate; continue steaming until grains are tender and glossy (total about 20–30 minutes depending on soak time and steamer).
Coconut Milk Seasoning
4. Prepare coconut sauce
While the rice steams, combine 1 cup full-fat coconut milk, 3 tablespoons granulated sugar, and 1 teaspoon fine sea salt in a small saucepan. Warm over low heat, stirring, until sugar dissolves and mixture is just warmed through (do not boil). Taste and adjust: add more sugar if you like sweeter sticky rice. Keep warm until rice is ready.
5. Combine rice and coconut
When the rice is tender, transfer it immediately to a large heatproof bowl. Pour about two-thirds of the warm coconut mixture over the hot steamed rice. Fold gently with a rice paddle or spatula to incorporate—use a slicing-and-folding motion to avoid mashing grains. Cover the bowl and let the rice rest 10–15 minutes so the coconut milk absorbs and the rice develops a glossy, sticky texture. Reserve the remaining coconut sauce for serving.
Finishing & Serving
6. Fluff and adjust
After resting, gently fluff the rice once more. Taste; if you prefer sweeter rice, stir in up to 1 tablespoon palm sugar (or brown sugar) while the rice is still warm so it dissolves evenly.
7. Serve
Spoon the purple jasmine sticky rice into bowls or onto banana leaves. Drizzle additional warmed coconut milk over the top (about 2–3 tablespoons per serving) and sprinkle with toasted sesame seeds or toasted mung beans for texture. Serve warm as a side to savory dishes or with mangoes/desserts.
8. Storage
Store cooled leftover sticky rice in an airtight container in the refrigerator up to 3 days. Reheat by sprinkling a little water or warmed coconut milk over the rice and microwaving covered for 1–2 minutes, or steam until heated through.
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