Thai Purple Sticky Rice
Sweet, creamy Thai purple sticky rice made with naturally purple glutinous rice, infused with coconut cream and a hint of salt. This aromatic dessert rice has a silky texture and rich flavor, perfect served warm or at room temperature as a dessert or rice side.
- Prep
- 5 min
- Cook
- 35 min
- Wait
- 30 min
- Total
- 1 hr 10 min
- Makes
- 6 servings (about 4 cups cooked rice)
Steps
Before you start
- Rinse the purple sticky rice under cold water until the water runs nearly clear (this removes excess starch)
- Use canned full-fat coconut cream, not coconut milk; the rice should be rich and creamy
- Have a bamboo steamer basket or metal steamer insert ready
Prepare rice and water
- Combine the rinsed purple sticky rice with 2 cups (480 ml) of water in the bamboo or metal steamer basket.
- Let the rice soak for 30 minutes so it absorbs some water and cooks more evenly.
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Tip: Do not skip soaking—it ensures the sticky rice cooks through and becomes tender, not hard or chalky
Steam the rice
- Fill a large pot with 2–3 inches of water and bring to a boil.
- Place the steamer basket with the soaked rice above the water (the basket should not touch the water).
- Cover with a lid, reduce heat to medium, and steam for 25–30 minutes until the rice grains are tender and translucent, and the water has been absorbed.
- The rice should look fully cooked and slightly glossy.
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Ready when: Rice grains are tender, translucent, and glossy; all water is absorbed
Tip: Check the pot water level halfway through; add hot water if it's drying out to avoid a dry pot
Heat coconut mixture
- While the rice steams, pour the 1 cup (240 ml) of coconut cream into a medium saucepan.
- Add the 0.5 cup (100 g) sugar and 0.75 teaspoon (4 g) salt.
- Warm over medium heat, stirring often with a wooden spoon for 3–4 minutes until the sugar dissolves completely and the mixture is warm but not boiling.
- If using pandan extract, stir it in at the end.
- Do not let the mixture boil or the cream will separate.
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Ready when: Sugar is fully dissolved and the mixture is warm and smooth
Tip: Gentle heat prevents the coconut cream from curdling; stir constantly and never boil
Combine rice and coconut cream
- Transfer the steamed purple sticky rice to a large bowl.
- Pour the warm coconut mixture over the rice and stir gently with a wooden spoon for 1–2 minutes until the rice is evenly coated and all the liquid is absorbed.
- The rice will look creamy and glossy.
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Ready when: Rice is evenly coated in coconut cream and all liquid is absorbed; the rice is creamy and glossy
Tip: Use a gentle hand when stirring to avoid breaking up the grains; fold rather than stir vigorously
Rest and serve
- Let the rice sit covered at room temperature for 5–10 minutes to cool slightly.
- The rice can be served warm or at room temperature, piled into bowls or shaped into mounds.
Good to know
Tips
- Purple sticky rice gets its color naturally from anthocyanins in the rice bran, not from artificial dyes; look for premium Thai brands like Farmer Boy or Dynasty
- If the rice feels grainy or dry after combining with the coconut cream, it likely wasn't rinsed enough or steamed long enough; next time rinse more thoroughly and steam a few minutes longer
- For a less sweet version, reduce the sugar to 1/3 cup (65 g) and increase the salt slightly to 1 teaspoon (5 g); the rice should taste rich and savory-sweet, not candy-like
- Serve cold purple sticky rice as a refreshing summer dessert by chilling the finished rice and eating it straight from the bowl with a spoon
Make ahead
Prepare and steam the rice up to 2 days ahead; cover and refrigerate. Warm gently in a steamer or microwave (add a splash of water) and then fold in freshly warmed coconut cream just before serving.
Storage & reheating
Store covered at room temperature for up to 6 hours. Refrigerate for up to 3 days in an airtight container. Reheat gently in a steamer or microwave with a splash of water before serving. Do not freeze (the texture becomes granular).
Substitutions
- purple glutinous sticky rice → White glutinous sticky rice (also called sweet rice or mochigome). The rice will be white instead of purple, but the texture and cooking method remain the same
- full-fat canned coconut cream (not milk) → Full-fat coconut milk (the thick portion from a can that sits at the top). Use the richest part of canned coconut milk; it will be slightly less creamy than pure cream but still delicious
- granulated sugar → Coconut sugar or palm sugar (jaggery). These give a deeper, more complex flavor; use the same weight or amount
