Vietnamese Glutinous Rice with Shredded Coconut

Name: Vietnamese Glutinous Rice with Shredded Coconut
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 servings
Cuisine: Vietnamese
Ingredients: 2 cups (400 g) glutinous rice (sticky rice), rinsed until water runs clear; 1 cup (240 ml) coconut milk (full-fat); 1¼ cups (300 ml) water; ¾ teaspoon (4½ g) salt; 2 tablespoons (25 g) granulated sugar; ½ cup (50 g) shredded coconut (unsweetened), lightly toasted

From the MyKitchenBank Kitchen

Silky-smooth glutinous rice infused with creamy coconut milk and studded with toasted shredded coconut. This traditional Vietnamese side dish pairs beautifully with savory curries, grilled meats, or stands alone as a light dessert. The rice grains stay tender and slightly sticky, while the coconut flavor is balanced—rich but not overwhelming. Steamed until perfectly tender, it's a staple in Vietnamese home cooking.

Prep: 10 min
Cook: 35 min
Wait: 30 min
Total: 1 hr 15 min
Makes: About 4 cups cooked rice, serves 6 as a side

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Steps

Before you start

Rinse the glutinous rice thoroughly under cold water until the water runs nearly clear (this removes excess starch and prevents clumping)
Set up your steamer with water boiling gently before you begin
Toast the shredded coconut in a dry skillet over medium heat for 2–3 minutes until lightly golden and fragrant, then set aside

1
Toast and reserve coconut
- Heat a medium skillet over medium heat.
- Add the 50 g (½ cup) unsweetened shredded coconut and stir constantly for 2–3 minutes until light golden and fragrant.
- Transfer to a small bowl and set aside; this toasting intensifies the coconut flavor and adds texture.
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Ready when: Coconut is light golden and aromatic
Tip: Watch closely so it doesn't brown; toasted coconut burns quickly.
2
Combine rice and liquids
- In a medium saucepan, combine the rinsed glutinous rice (400 g), coconut milk (240 ml), water (300 ml), salt (4.5 g), and sugar (25 g).
- Stir well to dissolve the salt and sugar, and to separate any clumped rice grains.
- The liquid should just cover the rice by about ½ inch.
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Tip: Make sure the salt and sugar are fully dissolved for even seasoning throughout the rice.
3
Bring to a boil
- Place the saucepan over medium-high heat and bring the mixture to a boil, stirring occasionally (about 3–4 minutes).
- You'll see large bubbles breaking the surface and steam rising.
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Ready when: Mixture boils with large bubbles breaking the surface
Tip: Stir to ensure even heating and prevent the bottom from sticking.
4
Transfer to steamer
- Once boiling, carefully pour the rice mixture (including all the liquid) into your steamer basket or bamboo steamer lined with cheesecloth or a clean kitchen towel to prevent rice from falling through the gaps.
- Spread it in an even layer.
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Tip: If using a bamboo steamer over a wok or pot, make sure the water below is boiling gently and the basket is elevated above it.
5
Steam the rice
- Cover the steamer tightly with its lid and steam over gently boiling water for 25–30 minutes.
- The rice is ready when all the liquid is absorbed and the grains are tender and translucent.
- You should be able to press a grain between two fingers and it yields easily.
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Ready when: Rice is tender, translucent, and no liquid remains; a grain compresses easily between your fingers
Tip: Do not open the steamer lid during the first 20 minutes, as this releases steam and prolongs cooking time.
6
Rest the rice
- Remove the steamer basket from the heat and let the rice rest, covered, for 2 minutes.
- This allows the grains to firm up slightly and any residual steam to distribute evenly.
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Tip: Keep the lid on to retain heat and moisture.
7
Fluff and finish
- Transfer the cooked rice to a serving bowl or platter.
- Gently fluff it with a wooden spoon or rice paddle, breaking up any clumps.
- Fold in most of the toasted shredded coconut, reserving a small handful for garnish on top.
- Taste and adjust seasoning with a pinch more salt or sugar if needed.
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Tip: Fold gently rather than stirring vigorously, which can break the delicate grains and make the rice mushy.
8
Serve
- Spoon the glutinous rice into bowls or onto plates.
- Garnish each portion with a pinch of the reserved toasted coconut.
- Serve warm alongside savory Vietnamese dishes, curries, or as a light dessert.
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Tip: For a dessert version, drizzle lightly with additional coconut milk and serve with fresh fruit or mango.

Good to know

Tips

Rinsing the rice is essential—it removes excess starch and prevents the rice from becoming overly sticky and gluey. Keep rinsing until the water is nearly clear.
Toasting the shredded coconut beforehand concentrates its flavor and adds a subtle nutty complexity that raw coconut cannot provide. It also improves the texture contrast.
If you don't have a steamer basket, you can improvise by setting a heat-safe bowl or colander inside a larger pot with boiling water below it, then covering the whole setup with foil.
Glutinous rice (also called sticky rice) is essential here—do not substitute with jasmine or long-grain rice, as the starch content and texture will be completely different.

Make ahead

You can cook this rice up to 4 hours ahead. Let it cool to room temperature, then cover and keep at room temperature. Reheat gently in a steamer basket over simmering water for 5–8 minutes, adding a splash of water if it seems dry. Alternatively, reheat in the microwave in a covered bowl with 1–2 tablespoons of water for 1–2 minutes, stirring halfway.

Storage & reheating

Room temperature: up to 4 hours covered. Refrigerator: up to 3 days in an airtight container. Freezer: up to 2 months in an airtight freezer bag (best frozen within 1 day of cooking). Thaw overnight in the fridge and reheat in a steamer or microwave as described above.

Substitutions

shredded coconut (unsweetened) → Freshly grated coconut meat. Use about 80 g freshly grated coconut (from about ¼ of a fresh coconut). Toast it the same way. Freshly grated coconut has a richer flavor but requires more prep.
coconut milk (full-fat) → Coconut cream thinned with water. If using canned coconut cream (the thicker product), use ¾ cup cream mixed with ½ cup water for the same richness and consistency.
water → Chicken or vegetable broth. Substitute the water for a light, unsalted broth to add subtle savory depth. Reduce the added salt slightly since broth may be salted.
granulated sugar → Palm sugar or light brown sugar. Palm sugar is traditional in Southeast Asian cooking and adds a caramel-like note. Use the same weight; it dissolves slightly more slowly, so stir longer in step 2.

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