Khao Niew Coconut Sticky Rice Side

Name: Khao Niew Coconut Sticky Rice Side
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 2 cups glutinous rice (sweet rice or sticky rice), soaked 4+ hrs; 1.5 cups full-fat coconut milk; 1/4 cup granulated sugar; 1/2 tsp salt; 2 leaves pandan leaf (optional, or 1/4 tsp vanilla extract), knotted; 2 tsp toasted sesame seeds (for garnish)

Steamed glutinous rice soaked in sweetened coconut milk, resulting in a rich, sticky, and fragrant side dish. Plan ahead: the rice must soak in water for at least 4 hours before cooking.

70 minEasyServes 4280 cal/serving

ThaiSideStovetopVeganVegetarianDairy-FreeEgg-FreeGluten-FreeNut-FreeLow-SodiumPork-FreeNightshade-Free

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Ingredients

2 cups glutinous rice (sweet rice or sticky rice), soaked 4+ hrs
1.5 cups full-fat coconut milk
1/4 cup granulated sugar
1/2 tsp salt
2 leaves pandan leaf (optional, or 1/4 tsp vanilla extract), knotted
2 tsp toasted sesame seeds (for garnish)

Instructions

1

Drain the soaked 2 cups soaked 4+ hrs glutinous rice (sweet rice or sticky rice) and place in a steamer basket lined with cheesecloth. If using 2 leaves knotted pandan leaf (optional, or 1/4 tsp vanilla extract), tuck it into the rice.
2

Steam over boiling water for 20 to 25 minutes, flipping the rice mass halfway through, until the grains are fully translucent, tender, and sticky throughout.
3

While the rice steams, combine 1.5 cups full-fat coconut milk, 1/4 cup granulated sugar, and 1/2 tsp salt in a small saucepan over medium-low heat. Stir until the sugar dissolves, about 2 minutes. Do not let it boil.
4

Transfer the hot steamed rice to a large bowl. Pour three-quarters of the warm coconut sauce over the rice and fold gently to combine. Cover with plastic wrap and let rest for 10 minutes so the rice absorbs the sauce.
5

Mound the rice on a serving plate or pack into a small bowl and invert. Drizzle the remaining coconut sauce over the top and sprinkle with 2 tsp toasted sesame seeds (for garnish). Serve warm.

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Questions

How do I know when Khao Niew Coconut Sticky Rice Side is done?

Go by the cues in the method rather than the clock. Step 2: cook until the grains are fully translucent, tender, and sticky throughout.

Why fold instead of stir in Khao Niew Coconut Sticky Rice Side?

Step 4 reads: "Pour three-quarters of the warm coconut sauce over the rice and fold gently to combine." Folding keeps the air you just beat in. Stirring at step 4 would knock it out and the result would come out dense.

What equipment do I need for Khao Niew Coconut Sticky Rice Side?

Beyond a knife and a board, the method uses a steamer basket (step 1) and cheesecloth (step 1). If you do not have one, a metal colander set over the pot, lid on, works as a steamer.

What can I use instead of pandan in Khao Niew Coconut Sticky Rice Side?

The entry for Khao Niew Coconut Sticky Rice Side calls for 2 leaves pandan leaf (optional, or 1/4 tsp vanilla extract), knotted. In its place: A little vanilla extract fills the same aromatic role, though the flavor is different.

Can I make Khao Niew Coconut Sticky Rice Side ahead?

Yes, it takes well to being made ahead. Refrigerate what is left of Khao Niew Coconut Sticky Rice Side within two hours and eat it within three days. Reheat gently on the stovetop. The grain firms up as it chills; add a spoonful of water before reheating.

Serve it with

Sai Oua main
Larb Goong main
Japchae main

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