Ingredients
Scale
- 1 1/2 cups water – Helps cook the sticky rice to a soft texture.
- 1 1/4 cups uncooked glutinous sticky white rice – The base for this classic dish.
- 1 (13.5 to 14 ounce) can unsweetened coconut milk – Adds creaminess and richness.
- 1/2 cup white sugar – Sweetens the rice and sauce.
- 1/2 teaspoon salt – Balances the sweetness.
- 1 teaspoon tapioca starch – Thickens the passion fruit sauce.
- 2 tablespoons passion fruit purée – Provides a tangy, tropical flavor.
- 1/4 cup pomegranate arils – Adds a juicy, crunchy contrast.
Instructions
- Cook the Sticky Rice:
- Combine water and rinsed sticky rice in a saucepan.
- Bring to a boil over high heat, then reduce to low, cover, and simmer until water is absorbed (15-20 minutes).
- Let stand, covered, for 10 minutes.
- Prepare the Coconut Mixture:
- In a small saucepan, stir together coconut milk, sugar, and salt.
- Bring to a boil over high heat, stirring frequently, then remove from heat.
- Combine the Coconut Milk and Rice:
- Reserve 1/3 cup of the coconut milk mixture for sauce.
- Pour the remaining coconut milk mixture over the cooked rice and stir gently to combine.
- Let cool, covered, for 1 hour.
- Make the Passion Fruit Sauce:
- Whisk the reserved coconut milk mixture with tapioca starch in the saucepan.
- Bring to a boil over high heat, stirring frequently.
- Cook until thickened (about 2 minutes), then remove from heat and stir in passion fruit purée.
- Serve & Garnish:
- Stir the rice before serving.
- Drizzle passion fruit sauce over servings and sprinkle with pomegranate arils.
- Serve warm or chilled.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: Thai, Southeast Asian
Nutrition
- Serving Size: 8
- Calories: 270 per serving