Coconut Sticky Rice Recipes

SWEET COCONUT RICE

Steps:

• Stir rice, coconut milk, and water together in a saucepan. Dissolve sugar into the liquid.
• Bring the mixture to a simmer, reduce heat to medium-low, place a cover on the saucepan, and simmer until the majority of the liquid has been absorbed by the rice, 15 to 20 minutes. Leaving saucepan on the burner, turn heat off and let rice steam until sticky, about 5 to 10 minutes more. Garnish with shredded coconut.

COCONUT STICKY RICE

Steps:

• Soak the sticky rice overnight in cool water, or for 4 hours in warm to hot water if you don't want to wait overnight.
• Drain well and steam the rice in a Thai basket steamer on medium-high, which you can find at most Asian markets, for about 45 minutes to an hour. You'll know it's done cooking if you try a piece and it's completely soft.
• While the rice cooks, heat the coconut milk in a saucepan. Add the sugar and stir to a boil until completely dissolved, then remove from the heat and set aside (at this point, you can add food coloring if you want) until the sticky rice is done cooking.
• Once the rice is done, dump the rice into a large bowl and pour the coconut sauce over the rice and fold it until every piece of rice is coated. Don't worry if it looks like there is too much sauce, I was, but then once is starts to cool down, the sauce will get soaked up by the rice.
• Serve warm and enjoy!

COCONUT STICKY RICE

Steps:

• bring rice and coconut milk to a boil, simmer for 15 minutes.
• take some tin foil and crumple it up so it is bumpy and not flat.
• in steamer over boiling water, add tin foil, add rice mixture and steam for 20 minutes bring sugar, water, salt, and vanilla to slow boil cook for 10 minutes until syrup forms remove rice from steamer, toss with coconut, drizzle with syrup.

STICKY COCONUT CHICKEN AND RICE

Steps:

• Heat oven to 375 degrees. Rub chicken with 1 tablespoon of oil, and season with 1 teaspoon of salt and ¼ teaspoon of pepper.
• In a large Dutch oven, heat 2 tablespoons of the oil over medium. Working in two batches, brown chicken, turning halfway, until no longer pink, around 5 minutes per batch. Transfer to a plate.
• Add the remaining 1 tablespoon oil, the ginger and the garlic to the empty pot, and stir until fragrant, 30 seconds. Add rice and stir until evenly coated in the oil. Add broth, coconut milk, bell pepper, cashews, scallions and the remaining 1 teaspoon salt and ¼ teaspoon pepper. Stir to lift up any browned bits on the bottom of the pot. Arrange chicken on top, add any accumulated juices from the plate and bring to a boil over high.
• Cover and bake until all of the liquid is absorbed, rice is tender and chicken is cooked through, 25 minutes. Scatter cilantro over the chicken and rice, then divide among bowls. Serve with hot sauce.