Why is my sticky rice gluey?

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.

Can coconut milk be frozen?

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!

What flavors go with coconut sticky rice?

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.

What to eat with sticky rice?

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)

Name: Authentic Coconut Sticky Rice (Super Easy)
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Ingredients: 1 tablespoon coconut oil; 1 ½ cups jasmine rice, rinsed; ½ teaspoon kosher salt; ½ teaspoon granulated sugar; 1 (14 oz.) can coconut milk; 1 ¼ cups water; ½ cup unsweetened coconut flakes

Print Recipe

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5 from 1 review

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!

Author: Launie Kettler
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

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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

Find it online: https://thecoconutmama.com/authentic-coconut-sticky-rice-super-easy/