White Sticky Rice


Preparation info

  • Difficulty


Appears in

Balance and Harmony

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 ml (26 fl oz/3 cups) coconut cream, plus extra, to serve
  • 350 g (12 oz) caster (superfine) sugar
  • a pinch of sea salt
  • 1 pandanus leaf, tied in a knot
  • fresh mango or other tropical fruit, to serve


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. Add the steamed rice and stir, then cover the bowl and set aside in a warm place for several hours, or until the rice absorbs most of the cream.

Spoon the rice into bowls, top with fresh mango slices and drizzle with extra coconut cream to serve.