Mouthwatering Coconut Sticky Rice Recipe
This is the sticky rice recipe you’ll want to try
First off I want to say this sticky rice recipe was absolutely inspired by Chrissy Teigan. She has a fabulous coconut sticky rice recipe in her cookbook that I tweaked to ensure that my toddler and I wouldn’t experience any mood swing inducing blood sugar roller coasters whenever we indulged in this delicious sticky rice treat!
Coconut Sticky Rice Ingredients
1 can 100% coconut milk (full fat or coconut cream works!) be sure to read the label and make sure it doesn’t have any gums, preservatives, or fillers (all of which cause digestive upset)
1 3/4 C filtered water (just refill the coconut milk can to fulfill this measurement)
1/4 C lakanto powdered monkfruit (powdered version dissolves fast!)
1 tsp salt (I use redmond real sea salt)
How to Cook Coconut Sticky Rice
Combine the *soaked, soured, and well-rinsed rice with the can of coconut milk, 1 3/4 C water, lakanto monkfruit (powdered), and salt in a saucepan with a lid.
Bring to a boil over high heat and stir occasionally.
Lower the heat to a simmer, cover, and leave it as it barely simmers until the rice is cooked and the liquid is absorbed. This takes about 20 minutes.
Remove the saucepan from the heat and fluff it up with a fork.
Re-cover the saucepan, and let it *cool.
*Read here to see the amazing benefits and the WHY behind my recommendation to always “soak & sour” your rice before cooking and why I urge you to then “cool” your cooked rice for yourself or any body!
WHERE TO PURCHASE INGREDIENTS
I find the best price for
one of the best quality rice brands (Lundberg) I’ve seen in the market
Pure coconut milk (without all the added fillers)
Lakanto Monkfruit Sweetner (all types),
And even quality salt (i.e. redmonds)
ALL ingredients online at Thrive Market — this link gives you 40% off of your first order!
