White Sticky Rice

Preparation info
    • Difficulty


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By Neil Perry

Published 2008

  • About

This, like the black sticky rice that follows, is a classic. I love the sticky texture and earthy taste of the rice with the sweetness of mangoes. You really can’t fail with this one, but don’t make the portion too big as it’s very filling.


  • 500 g (1 lb 2 oz) white sticky rice
  • 750


Soak the rice in a bowl of cold water for several hours or overnight. Drain and rinse well. Spread it into a muslin-lined steamer, cover with the lid and steam over a pot or a wok of boiling water for about 20 minutes, or until tender.

Meanwhile, whisk together the coconut cream, sugar and sea salt until the sugar has completely dissolved, then add the pandanus leaf. Ad