Hawaiian Coconut Sticky Rice Recipe

There’s nothing quite like Hawaiian coconut sticky rice’s creamy, slightly sweet taste. If you’re looking for the best sticky rice for a coconut dessert, you’ve come to the right place. This coconut sticky rice recipe is simple, delicious, and perfect for pairing with fresh mango or complementing any Hawaiian meal.

Step-by-Step Instructions for Coconut Sticky Rice

1. Start by rinsing or soaking the rice to remove extra starch. You can soak the rice for 4 hours up to overnight before you cook it.
2. In a medium-sized sauce pan add the 2 cans of coconut milk and 1/2 cup of sugar. Stir to combine. Turn the heat up to medium-high and allow it to come to a boil.
3. Once boiling, remove 1/2 cup of the coconut mixture and set it aside.
4. Add 3 cups of Glutinous rice or Jasmine rice and cover the saucepan with a lid. Turn the heat down to medium and allow it to cook until all of the liquid absorbs into the rice (about 20 minutes)
5. After the liquid is absorbed, fluff the rice and add the 1/2 cup of reserved coconut sauce.
6. Serve warm

Achieving the Right Rice Texture

Getting the texture just right is essential. If the rice turns out too mushy, it may have been cooked with too much liquid or not drained properly if you pre-soaked the rice. On the other hand, if it’s too dry, it may not have absorbed enough coconut cream or been steamed properly. You can resolve both of these issues by following the measurements in the recipe and simmering until all of the liquid is absorbed.

If your sticky rice is too hard or undercooked, it may be because you are using the wrong type of rice. Sweet rice or glutinous rice is traditionally used for sticky rice. I have found that jasmine rice also works and brings a slightly more robust texture to pair as a side dish instead of an authentic Thai sticky rice dessert. If you want Thai restaurant version, you need to use glutinous rice and soak before steaming to achieve the right texture.

If the rice is not absorbing the coconut milk properly, ensure the coconut milk mixture has been thoroughly mixed with the rice while cooking. Stirring frequently while steaming can help evenly distribute the coconut mixture and prevent clumping. If not stirred properly, the grains may form large clumps instead of having an even, fluffy texture.

NOTE: Not using a non-stick pot or failing to stir the rice while steaming leads to sticking and burning. Also, failing to use a non-stick pan will make the pan difficult to clean after cooking sticky rice.

Adjusting the Flavor

If the flavor is too bland, adjusting the sugar-to-coconut ratio can help bring out the natural sweetness. Using palm sugar instead of granulated sugar can add a richer depth to the dish.

If you feel the coconut flavor isn’t strong enough, using fresh coconut milk instead of canned can improve the flavor. If you find it too sweet or not sweet enough, you can adjust the sugar amount to fine-tune the taste.

Soaking the Rice

To properly soak rice, you need to start at least 4 hours before cooking and can opt to soak it overnight. Soaking is highly recommended, but if in a pinch, rinsing the rice multiple times can help remove excess starch and improve texture.

Making Rice without a Rice Maker

Using a medium saucepan with a tight-fitting lid works like a rice cooker. Don’t let not having a rice maker or steamer hold you back from this recipe.

Storage Tips

Store the rice in an airtight container and reheat with coconut water or warm coconut milk to ensure your leftovers don’t become dry or lose their chewiness.

Serving Suggestions

If serving as a traditional dessert, it pairs well with mango, lychee coconut pudding or coconut ice cream.

If served as a side dish, it goes well on a Hawaiian mixed plate with teriyaki chicken and Hawaiian macaroni salad.