If you frequent Asian markets, you may have seen packages of sweet, sticky rice in orange or green colors. Growing up, mom used to make the green sticky rice so I’m partial to those! Most recipes will call for a bamboo steamer or rice cooker (not common in most kitchens) and soaking the glutinous/sweet rice for 4 hrs or more. The longer you are able to soak the rice; the shorter the cooking time.
In the spirit of simplicity, I’ve soaked the rice for an hour and made it on the stove top with a non-stick pan. Also, this is a lite version of sticky rice but you can opt to use full fat coconut milk and increase the sugar to 6 tbsp for a sweeter version.
Some prefer to eat this as a breakfast treat but I like it as a snack. The cooked sticky rice can be stored at room temperature for a day and reheated in the microwave when desired.
Sweet Sticky Rice (Xoi Dua)
- 2 cups of glutinous or rice (soak in warm water for at least 1 hr)
- 1 cup water
- 1 cup of lite coconut milk
- 3 drops of green food coloring
- 1/4 teaspoon of salt
- 4 teaspoon of sugar
- 1/4 cup of unsweetened shredded or shavings of coconut (optional)
- Drain the glutinous rice in colander.
- Place drained rice to mixing bowl and add salt, sugar, and food coloring. Mix well until all the grains have an even color.
- Add water, coconut milk and rice mixture to a non-stick pan with a lid. Turn heat to medium high and keep lid on, periodically stir the rice. Rice is done when rice is sticky and translucent green.
- Remove the rice from the stove and let it cool for about 5 minutes. Stir in shredded coconut if desired. Serve at room temperature.