Purple Sticky Rice Recipe
Make Purple Sticky Rice Recipe in just 4h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Rice
Cooking liquid
Finish & optional garnish
Method
Prepare rice
Rinse the black glutinous rice under cold running water in a fine-mesh sieve until the water runs mostly clear to remove surface starch.
Place the rinsed rice in a bowl and cover with 3 cups of water. Soak at room temperature for at least 4 hours or preferably overnight (8 hours). Soaking shortens the cooking time and yields a better texture.
Cook rice
Drain the soaked rice and transfer it to a fine-mesh sieve or bamboo/metal steamer basket lined with a clean cheesecloth or thin kitchen towel. If you don't have a steamer, use a heatproof bowl that fits into a pot with a steamer rack.
Bring about 1 inch of water to a boil in a pot large enough to hold the steamer. Place the steamer basket with rice over the simmering water, cover, and steam for 25–30 minutes, or until the rice is tender and plump. Check after 20 minutes and stir gently once to ensure even cooking. If using a pot method (no steamer), combine drained rice with 1 cup water in a heavy saucepan, bring to a simmer, cover tightly and cook on low for 18–22 minutes, checking for tenderness and adding a tablespoon or two of water if needed.
When the rice is tender, remove it from the steamer and transfer to a large heatproof bowl.
Flavor and finish
While the rice is steaming or shortly after it finishes, warm 1 cup coconut milk in a small saucepan over low heat until just warmed (do not boil). Stir in the granulated sugar and 1 tsp sea salt until dissolved. Taste and adjust sweetness or salt as desired.
Pour about two-thirds of the sweetened warm coconut milk over the hot steamed rice. Gently fold and mix until the rice is evenly coated. Cover the bowl and let the rice rest for 10–15 minutes to absorb the coconut milk and develop a sticky, glossy texture.
If the rice appears too dry after resting, add a little more warm coconut milk (from the reserved third) a tablespoon at a time until desired creaminess is reached.
Serve
Fluff the rice gently with a fork or spoon and transfer to serving bowls or mold into individual portions using a lightly oiled small bowl or measuring cup, turning out to plate. Drizzle extra warmed coconut milk over each portion if desired.
Sprinkle toasted sesame seeds and toasted shredded coconut over the rice. Serve warm or at room temperature. If you like, serve with fresh mango slices on the side for a classic pairing.