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5 from 1 vote

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.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast
Servings: 16 servings
Calories: 501kcal
Author: Stefani


  • 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


  • Pour coconut milk and one cup of water into a large pot on medium heat.
  • Bring to a simmer.
  • 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.
  • Stir in brown sugar and remove from heat.
  • Stir in almonds and raisins.
  • Serve warm.


Cooking Time: 15-20 minutes


Calories: 501kcal | Carbohydrates: 65g | Protein: 8g | Fat: 25g | Saturated Fat: 14g | Sodium: 18mg | Potassium: 487mg | Fiber: 4g | Sugar: 14g | Vitamin C: 1.7mg | Calcium: 81mg | Iron: 3.8mg