Sticky Rice in Banana Leaves
Fragrant coconut sticky rice studded with sweet corn and wrapped in banana leaves, steamed until aromatic. A Thai street-food classic that's actually foolproof on a weeknight.
- Total time
- 20 min
- Servings
- 2
- Calories
- 285
- Protein
- 4g
cozywholesomethaivegetarianvegandairy-freesoftcreamy
Ingredients
- 1 cup sticky rice (glutinous rice)
- ¾ cup coconut milk
- ½ cup fresh corn kernels (or frozen, thawed)
- 2 tbsp sugar
- ¼ tsp salt
- 4 leaves banana leaves (fresh or thawed frozen)
Instructions
- 1
Rinse sticky rice under cold water until water runs almost clear, about 2 minutes.
- 2
In a pot, combine rinsed rice, coconut milk, corn, sugar, and salt. Stir once.
- 3
Cover and bring to a boil over medium-high heat, then immediately reduce to low.
- 4
Simmer covered for 12 minutes until rice is tender and liquid is absorbed.
- 5
Divide warm rice among banana leaves, fold edges to enclose, and serve immediately.
Tools you’ll need
- medium pot with lid
- wooden spoon
- measuring cups
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
