Recipe

Rustic Sticky Rice Recipe

Coconut-sweet, glossy, and indulgent with a salty finish. This rustic sticky rice is the cozy dessert that tastes like you tried harder than you did.

By Matt Campbell

•

4.8

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Sticky rice is one of those desserts that feels like a warm blanket, but still knows how to be a little dramatic. You get chewy-sweet rice, rich coconut, and that tiny hit of salt that makes your brain go, wait, one more bite. This version leans rustic on purpose. No fussy molding, no perfect slices. Just glossy, creamy rice with a sauce you will absolutely “taste” off the spoon three times.

This recipe is built for real life. Ingredients are easy to find, instructions are clear, and the result tastes like it came from a place that serves desserts on handmade plates and has good lighting.

Why It Works

Chewy, not mushy: soaking and steaming (or careful stovetop cooking) keeps the grains distinct and pleasantly bouncy.
Deep coconut flavor: full fat coconut milk plus a quick infusion with salt makes the rice taste rich instead of flat.
Glossy sauce with balance: a cornstarch slurry thickens the topping just enough to cling, and the salt keeps the sweetness in check.
Rustic, forgiving finish: if it looks a little messy in the bowl, that is the point. It is indulgent comfort food, not architecture.

Pairs Well With

Fresh mango and lime
Iced Thai tea
Roasted pineapple
Toasted coconut and sesame

Storage Tips

Sticky rice is best the day you make it, but leftovers still hold up if you treat them kindly.

Refrigerate

Store rice and coconut sauce in separate airtight containers for best texture.
Keep refrigerated up to 3 days.

Reheat

Microwave rice with a splash of water or coconut milk, covered, in 20 to 30 second bursts, stirring between rounds.
Warm sauce gently on the stove or microwave. If it thickened too much, loosen with a spoonful of coconut milk or water.

Freeze (optional)

You can freeze the cooked rice up to 1 month. Thaw overnight in the fridge, then reheat with added moisture.
The sauce can separate after freezing, so I prefer making the sauce fresh if you can.

Common Questions

Is this the same as mango sticky rice?

It is the same idea, just more “weeknight dessert energy.” We make sweet coconut sticky rice and a thick coconut topping. Add mango, berries, or roasted fruit if you want the full fruit-and-rice moment.

Do I really need glutinous rice?

Yes. Despite the name, glutinous rice is gluten free. It is called that because it gets sticky. Regular jasmine rice will not give you the chewy texture that makes this dessert what it is.

My rice is still hard after cooking. What happened?

Usually one of three things: it was not soaked long enough, it did not get enough steam, or the water ran out during stovetop cooking. Add 2 to 3 tablespoons water, cover, and steam on low for 5 to 8 minutes, then rest off heat.

Can I make it less sweet?

Absolutely. Reduce the sugar in the rice mixture by 2 to 3 tablespoons. Keep the salt the same, because it makes the coconut flavor pop.

What is the “rustic” part?

We are not straining, molding, or chasing perfect plating. We focus on texture and flavor: chewy rice, glossy coconut sauce, and a salty finish.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Fine mesh strainer
Medium saucepan with lid
Steamer basket or bamboo steamer (helpful, but you can do stovetop)
Small saucepan for coconut mixture and topping (you can rinse and reuse the same pan)
Measuring cups and spoons
Whisk
Rubber spatula

I started making sticky rice because I wanted dessert that felt special without turning my kitchen into a science fair. The first time I nailed it, it was not the prettiest bowl of food, but it had that chewy coconut sweetness and a salty edge that made me hover over the pot for “quality control.” Now it is my go-to when I want something indulgent that still feels homey, like you can eat it on the couch and call it self care.

Rustic Sticky Rice Recipe

(4.8 Reviews)

Prep Time 15 mins

Cook Time 35 mins

Total Time 50 mins (plus 4 hrs soak)

Servings 6

Ingredients

Sticky rice

2 cups glutinous rice (also labeled sweet rice)
Water, for soaking

Sweet coconut mixture

1 cup full fat coconut milk
1/3 cup granulated sugar (or light brown sugar for a deeper, caramel note)
3/4 teaspoon kosher salt
1 teaspoon vanilla extract (optional, but cozy)

Thick coconut topping

1/2 cup full fat coconut milk
1 tablespoon sugar
1/4 teaspoon kosher salt
1 1/2 teaspoons cornstarch
2 tablespoons water

Rustic toppings (choose your chaos)

Toasted sesame seeds
Toasted coconut flakes
Sliced mango, roasted pineapple, or berries
Pinch of flaky salt

Instructions

Soak the rice. Rinse the glutinous rice in a fine mesh strainer until the water runs mostly clear. Put it in a bowl, cover with plenty of water, and soak for at least 4 hours or up to overnight. Drain well.
Cook the rice (steaming method preferred). Line a steamer basket with parchment (poke a few holes) or cheesecloth. Add drained rice in an even layer. Steam over simmering water for 25 to 30 minutes, until chewy-tender with no hard center. Check the water level in the steamer pot halfway through so it does not run dry.
Make the sweet coconut mixture. While the rice cooks, warm 1 cup of coconut milk in a small saucepan over medium-low heat. Whisk in sugar and salt until dissolved. Take off heat and stir in vanilla if using.
Soak the rice in coconut. Transfer hot cooked rice to a mixing bowl. Pour the warm coconut mixture over it and fold gently. Cover and let sit for 10 to 15 minutes so the rice drinks it up and turns glossy.
Make the thick coconut topping. (You can rinse and reuse the same saucepan.) Warm 1/2 cup coconut milk with sugar and salt over medium heat until steaming. In a small bowl, whisk cornstarch with water to make a slurry. Whisk slurry into the saucepan and cook 30 to 60 seconds until thickened enough to coat a spoon. Remove from heat.
Serve it rustic. Spoon sticky rice into bowls. Drizzle with thick coconut topping. Add toasted sesame or coconut flakes and fruit if you want. Finish with a tiny pinch of flaky salt.
Matt tip, because I cannot help myself: If your rice looks a little loose at first, give it 10 minutes. Sticky rice tightens as it rests, and that is where the magic texture shows up.

Nutrition information is estimated.

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