Coconut Sticky Rice
Coconut Sticky Rice is a traditional Thai dessert made with glutinous rice, coconut milk, and sugar. This creamy, sweet treat is perfect for serving warm, with a delicious topping of coconut sauce and ripe mango or taro. It's a staple in Thai cuisine and a favorite for many.
Plan and shop
Save this recipe for real-life cooking
Build a local shopping list or place this recipe into a weekly meal plan. No account is required.
Illustrated cooking guide
Step-by-step visual method
A polished English infographic for the whole cooking flow, paired with the full written recipe below for detail and SEO.
Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Rinse the glutinous rice under cold water until the water runs clear. This helps remove excess starch for better texture.
- 2
Soak the rinsed rice in water for at least 4 hours, or overnight for best results. Drain the rice before cooking.
- 3
In a steamer, place the drained rice in a cloth lined basket and cover it with the cloth. Steam for about 20-25 minutes or until the rice is tender and sticky.
- 4
While the rice is steaming, combine coconut milk, sugar, and salt in a saucepan over medium heat. Stir until the sugar dissolves but do not let it boil.
- 5
Once the rice is cooked, transfer it to a bowl and pour half of the warm coconut milk mixture over the rice. Mix gently to combine and let it sit for about 15-20 minutes to absorb the flavors.
- 6
Slice the ripe mango into thin pieces while the rice is resting. Serve the sticky rice warm, topped with the remaining coconut milk mixture and sliced mango on the side.
Cook notes
Tips
Ensure the rice is well-soaked for the right texture.
Use fresh coconut milk for the best flavor.
Serve sticky rice warm for the best experience.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store any leftover sticky rice in an airtight container in the refrigerator.
- Reheat the rice by steaming or microwaving with a little water to retain moisture.
- Do not freeze coconut sticky rice, as it changes the texture.
Substitutions
- Use coconut cream instead of coconut milk for a richer flavor.
- Replace sugar with palm sugar for a more authentic taste.
- If you can't find mango, serve with steamed or boiled taro.
What to Serve With
- Fresh mango slices
- Boiled taro
- Sweetened coconut cream drizzle
Common Mistakes
- Not soaking the rice long enough, which can affect the texture.
- Letting the coconut milk mixture boil, which can change the flavor.
- Not mixing the sticky rice with enough coconut milk, leading to dry rice.
Recipe FAQ
Can I use regular rice instead of glutinous rice?
No, using glutinous rice is essential for the right texture of sticky rice.
How can I store leftover sticky rice?
Store in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
What if I can’t find fresh mango?
You can use canned mango slices or even serve with fresh bananas as an alternative.
Kitchen tools
Helpful Tools for This Recipe
A light, editable placeholder for future partner recommendations. No real affiliate links are enabled yet.
Rice cooker
Good for steady rice, grains, and meal-prep bowls.
Blender
Helpful for smooth sauces, soups, marinades, and purees.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
Some links may be affiliate links. As an Amazon Associate or partner, we may earn from qualifying purchases when enabled. Read the Affiliate Disclosure.
Cook along weekly
Want more illustrated recipes like Coconut Sticky Rice?
Join the World Recipe Letter for global home-cooking ideas and visual recipe guides.
Join the World Recipe Letter
Get 5 illustrated recipes every week.
No account needed. Unsubscribe when email delivery is connected.
Cook next
You might also like
More flavors from the same country or nearby pantry style.
Pad Thai
Rice noodles tossed with tamarind sauce, shrimp, egg, tofu, peanuts, and lime.
Thai Green Curry
A coconut green curry with chicken, eggplant, bamboo shoots, basil, and fragrant paste.
Mango Sticky Rice
Sweet coconut sticky rice served with ripe mango and toasted sesame.