Coconut Sticky Rice with Almonds and Raisins | Cupcake Project

Coconut Sticky Rice with Almonds and Raisins

Coconut sticky rice made with coconut milk and brown sugar is the oatmeal of Asia – simple, satisfying and sweet.  Coconut sticky rice is not, however, what I planned to make.

You know those people who tell you that to be successful you should give everything 110% effort?  Regardless of my math-related pet peeve that 110% effort is impossible, I hold that success can and often does come with 100% fun and only 50% effort.  I call it the Full Fun Partial Effort Rule (FFPER).  One of the most popular posts on this blog is my raw cookie dough recipe. I made the cookie dough recipe because cookie dough is FUN and I didn’t need that extra 50% effort required for baking.  This coconut sticky rice is another example of the power of FFPER.

I set out to make biko cupcakes.  Biko is a Filipino dessert consisting of coconut sticky rice topped with coconut cream and brown sugar, then baked and cut into squares.  While I did end up with biko cupcakes, I couldn’t help but stop halfway through the process and eat a big bowl of the pre-baked coconut sticky rice – throwing in some almonds and raisins for added fun (I could have added different things, but that would have required a store trip – extra effort).  The biko cupcakes were definitely worth waiting for, but if you can’t wait, the not-so-showy coconut sticky rice is a treat in its own right that I’d be proud to serve for breakfast, snack time, or dessert.


Coconut Sticky Rice Recipe

This coconut sticky rice recipe comes from using just the first part of the biko recipe from Ivory Hut.  I’ve reprinted that recipe with my notes below.

Coconut Sticky Rice with Almonds and Raisins

Coconut Sticky Rice with Almonds and Raisins

Ingredients

  • 3 cans (14 oz each) coconut milk
  • 4 cups sweet rice (otherwise known as sticky rice or glutinous rice)
  • 1 cup brown sugar
  • 2 cups (or more to taste) sliced almonds
  • 2 cups (or more to taste) raisins

Instructions

  1. Pour coconut milk and one cup of water into a large pot on medium heat.
  2. Bring to a simmer.
  3. Add the rice and stir until rice is fully cooked (approximately 15 minutes). It should be similar in texture to a sticky risotto. If the rice starts to get sticky but isn't cooked yet (you'll have to taste it - cooking is such a rough job), then add a little bit more water and continue to stir and test until cooked. The stirring is a good arm workout (just like when you make polenta) - especially as the water evaporates and the rice becomes heavier.
  4. Stir in brown sugar and remove from heat.
  5. Stir in almonds and raisins.
  6. Serve warm.

Notes

Cooking Time: 15-20 minutes

http://www.cupcakeproject.com/2011/06/coconut-sticky-rice-with-almonds-and.html

 

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13 Responses to Coconut Sticky Rice with Almonds and Raisins

  1. ann thurlow June 13, 2011 at 5:55 pm #

    It sounds delicious; can I reduce the sugar content without affecting the consistency?

  2. Stef June 13, 2011 at 10:19 pm #

    Ann – Yes, that would be fine.

  3. Zoe Sotet Art Studio June 13, 2011 at 10:54 pm #

    Your theory on fun Must be true because even the word (Ffper) is fun to say. :D

  4. Lori @ Girl Meets Oven June 14, 2011 at 2:45 am #

    I like your definition of success – and the looks of this sticky rice recipe. Life should be both fun and delicious!

  5. Inveigled Opulence June 14, 2011 at 4:55 am #

    OMG! You read my mind! I was planning on making this for my child’s teachers and incorporating it into a cupcake. I can’t wait to see how you did it! Still debating on whether to use the biko on the bottom or top of the cupcake. Awesome job!

  6. Priya June 14, 2011 at 12:00 pm #

    Simply irresistible, beautiful platter..

  7. Joy June 14, 2011 at 9:10 pm #

    The dish looks great.

  8. Vicki Bensinger June 14, 2011 at 10:38 pm #

    Oh my goodness this sounds so good. I’m not sure I would have had any left of the coconut rice after sampling it to make the cupcakes. I can’t wait to see the recipe for those.

  9. joyce June 15, 2011 at 12:25 am #

    this looks so yummy and satisfying.
    i’m excited to read about (and try) your biko cupcakes!

  10. Nanette June 15, 2011 at 4:48 pm #

    This recipe looks delicious. Do I need 4 cans of coconut milk (a way of making this just a bit less fattening? And how many servings does this recipe yield? N
    cucinananette.blogspot.com

  11. Stef June 15, 2011 at 4:57 pm #

    Nanette – I didn’t list servings because it all depends on how much you want to eat. I will say that it made a large pot. It could probably feed 8 people a decent sized bowl.

  12. Kat June 17, 2011 at 3:04 pm #

    There’s a sticky rice porridge called “champorado” that’s a popular rainy day dessert here in the Philippines. It originated from Mexico though. It’s similar to what you made here, but it’s made with cacao tablets. Some skip the coconut milk but it tastes better with it! :D

  13. Melissa Wright June 20, 2011 at 4:29 am #

    I love the acronym you have FFPer. I am finding full fun partial effort has worked wonders with my children. It has taken the stress out of a lot of the chores.

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