When we think of one of the most versatile recipes in our repertoire, our arms just automatically reach for the coconut milk on our pantry shelf. And then we walk our fingers over to our jasmine rice cannister.
And then we smile.
Because what we have in our hands is a solid base for authentic coconut sticky rice, which pairs so well with so many meals that it’s kind of startling.
Curries? Oh, yes. This coconut sticky rice is the best friend to a chicken, beef, or veggie curry. (Try out this coconut chicken curry recipe as a good point of comparison.) The light aroma of coconut pairs insanely well with the coriander, cumin, and turmeric that’s found in the base of so many curry powders.
Ginger chicken is also a big fan of coconut rice. The harmony between the ginger and coconut is amazing!
Coconut shrimp would also like to raise their metaphorical hands up as another coconut rice fan, because, hey. It’s in their name!
Jamaican jerk chicken is also a fan of authentic coconut rice. Let’s think about the ingredients in the marinade: Soy sauce, lime juice, onions, ginger, habanero peppers, garlic, black pepper, brown sugar, and nutmeg. Do you know what all of those ingredients adore? Coconut.
Picture this in your mind. Miso glazed cod served on a bed of coconut sticky rice. The thought is just lingering there in your mind, isn’t it?
And, finally, don’t forget your old friend chicken satay! Think of the peanut buttery/soy sauce goodness served over the coconut rice. To call that combination stellar would be a massive understatement!
A couple coconut sticky rice tips
Not only can you freeze coconut milk, you can also freeze coconut rice! Portion it out into a resealable plastic bag, and freeze flat on a sheet pan. Don’t forget to date the bag! That’s your best present to yourself. Clear instructions to yourself on a busy weeknight is the base for helpful food prep. To reheat, remove the bag just put the rice into a microwaveable bowl, and heat until warmed through.
Coconut sticky rice ingredients
It’s important to get good, high-quality ingredients for this. Good quality rice isn’t hard to come by, but coconut oil and coconut milk can be a little more hit-or-miss depending on which brands you buy and how they’re stored. (For example, some cans are lined with BPA.) To save you the research time, we’ve identified the best coconut oil and best coconut milk brands out there.
FAQ
This is probably because you need to rinse the rice for longer to get some of the starchiness out. Try rinsing it until the rinsing water is completely clear – you can also soak the rice in cold water for 15-20 minutes for better results.
Absolutely! You can pre-portion it out in resealable plastic bags, with the date that you froze it, and lay it flat on a sheet pan in the freezer. Once it’s frozen, it stacks easily and will keep for up to three months. To thaw it, pull the portioned bag out of the freezer the day before using it. Easy peasy!
Most savory flavors go well – especially spicy flavors where the rice can balance it out with the sweetness. (Think curries and jerk chicken.) Sticky rice and mango is also a delicious dessert.
I’d recommend pairing sticky rice with a delicious chicken curry. It can also add additional body and texture to a coconut soup (I’m particularly partial to thai cooking).
Authentic Coconut Sticky Rice (Super Easy)
Coconut sticky rice is the perfect accompaniment to everything from curries, to jerk chicken, to shrimp! You’re going to be amazed at the versatility of this dish!
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
Ingredients
1 tablespoon coconut oil
1 1/2 cups jasmine rice, rinsed
1/2 teaspoon kosher salt
1/2 teaspoon granulated sugar
1 (14 oz.) can coconut milk
1 1/4 cups water
1/2 cup unsweetened coconut flakes
Instructions
In a medium saucepan melt the coconut oil over medium heat.
Add the rinsed rice to the pan and season with salt and sugar.
Sauté for 2 minutes, or until well coated in the coconut oil.
Add in the coconut milk and water.
Bring to a boil, cover, and reduce heat to low.
Cook for 18-20 minutes, or until the rice is cooked through and the liquid is absorbed.
Remove from heat, and let steam covered for 10 minutes.
Preheat oven to 250 degrees.
Line a rimmed baking sheet with foil, and sprinkle the coconut flakes over the prepared pan.
Bake for 5 minutes, and shake the pan.
Bake for another 5 minutes, or until fragrant.
Serve toasted coconut on rice.
Nutrition Facts
- Serving Size: 6
- Calories: 357
- Sugar: 3g
- Sodium: 207mg
- Fat: 20.3g
- Saturated Fat: 17.9g
- Carbohydrates: 41g
- Fiber: 4.1g
- Protein: 4.7g
- Cholesterol: 0mg
