Khao Niew Coconut Sticky Rice Side
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.
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.