Thai Coconut Rice

sweet rice

This is a meal I have wanted to try for quite some time. It did not disappoint. I checked out a few recipes online but ended up changing a couple of things: I reduced the amount of sugar I used and did not make the sauce to pour over the rice (the rice was sweet enough for my taste without the added sauce).

Here’s my take on it:

1/2 can of coconut milk

3/4 cup of water

1/4 cup sugar (I used organic cane sugar)

1/2 cup of jasmine rice


Add first three ingredients to a saucepan and cook until it’s boiling. Add the rice to the boiling mixture, reduce to the heat to a simmer, and cover. You want the liquid to complete dissolve which helps give it the sticky texture. Place the rice in a bowl or plate served with sliced mango.

I also paired mine with grilled sweet potato ?wedges?and a side of black beans.

For the?sweet potatoes:

Boil the potatoes until they are fork tender. Allow them to cool then cut into wedges. Lightly brush with olive oil and place them on the cast iron to cook (you can also place them in the oven or a grill). Once finished, coat them with a lime zest and crushed red pepper mixture (cayenne works as well).

If you want to make the sauce for the rice:

Add 1/4 cup of sugar and the remainder of the coconut milk to another saucepan and cook until the sugar is dissolved and reaches a thick syrup consistency. Once ready, pour the syrup over the rice.


Have you made sticky rice before? What’s your take on it?


Living in Columbia, South Carolina and using this blog as my space to share a little insight into my life in what I'm making on the sewing machine, knitting needles, crochet hooks, in the kitchen, and elsewhere.

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