Vietnamese Peanut Sticky Rice With Coconut Milk

By
Rhonda Parkinson
Rhonda Parkinson
Rhonda Parkinson is a freelance writer who has authored many cookbooks, including two Everything guides to Chinese cooking.
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Updated on 08/11/19
Sticky Rice with Peanuts and Mango on plate
ADX Collections / Getty Images
Prep: 3 hrs
Cook: 60 mins
Total: 4 hrs
Nutrition Facts (per serving)
318 Calories
26g Fat
8g Carbs
17g Protein
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Nutrition Facts
Amount per serving
Calories 318
% Daily Value*
Total Fat 26g 33%
Saturated Fat 10g 48%
Cholesterol 29mg 10%
Sodium 30mg 1%
Total Carbohydrate 8g 3%
Dietary Fiber 4g 13%
Protein 17g
Calcium 57mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Just as congee is the traditional Chinese breakfast, in Vietnam it is common to start the day with a bowl of sticky rice. This recipe for peanut sticky rice consists of peanuts cooked with sweet glutinous rice and coconut milk. It includes alternate cooking directions for those who want to steam the rice.

Ingredients

  • 1 cup peanuts (raw)
  • 2 cups glutinous rice
  • 1 cup water
  • 1/2 cup coconut milk
  • 1/2 teaspoon salt
  • 1 tablespoon oil
  • Garnish: 1/2 cup shredded coconut
  • Garnish: 2 tablespoons crushed roasted peanuts (optional)
  • Garnish: 2 tablespoons sesame seeds (optional)

Steps to Make It

  1. Soak raw peanuts and glutinous rice in two separate pans for at least three hours–or preferably overnight–in warm water and then drain.

  2. In a saucepan, cover peanuts with water and bring to a boil. Simmer for 20 minutes.

  3. Using a nonstick saucepan, combine cooked peanuts, rice, water, coconut milk, salt and oil and bring to a boil. Immediately turn down the heat and stir gently. Cover tightly.

  4. Turn the heat to very low and cook until all water is absorbed for about 20 minutes. Before serving, fluff rice with chopsticks or a fork.

  5. If using a steamer, omit water. Combine cooked peanuts, rice, peanuts, coconut milk, salt, and oil. Steam 20 minutes over boiling water.

  6. Garnish with shredded coconut. If you wish, add crushed peanuts, sesame seeds, a little salt, and/or sugar to taste. This dish can be served by itself or with an entree.