@nenacreates great recipe and message 😎

Ingredients

• 1.5 cups Sweet Glutinous Rice (Rinse until water runs clear; drains well)
• 1 cup Canned Beans (Drained and rinsed; any cooked beans such as red kidney or black beans)
• 2 cups Water (For cooking rice)
• 1 can Coconut Milk (Full‑fat, 13.5 fl oz; shake well before opening)
• 0.5 cup Granulated Sugar (Regular white sugar)
• 1 pinch Sea Salt (Fine sea salt, about 1/8 tsp)
• 1 tablespoon Cornstarch (For slurry; mix with water before adding)
• 2 tablespoons Water (For cornstarch slurry)

Instructions

1. Rinse the Glutinous Rice

   Place 1.5 cups of sweet glutinous rice in a bowl, fill with water, swirl and drain. Repeat until the water runs clear.

   Time: PT5M

2. Start Cooking the Rice

   Add the rinsed rice, 1 cup of drained beans, and 2 cups of water to the rice cooker. Set to the "White Rice" setting and start.

   Time: PT20M

3. Prepare the Coconut‑Sugar Sauce

   While the rice cooks, shake the can of coconut milk vigorously, pour it into a medium saucepan, add 0.5 cup sugar, and a pinch of sea salt. Heat over medium‑low, stirring constantly, until the sugar dissolves—do NOT let the mixture boil.

   Time: PT5M

   Temperature: Medium‑low

4. Reserve One Cup of Sauce

   When the sugar is fully dissolved, measure out 1 cup of the sauce and set aside in a small bowl. This will be used later for the glaze.

   Time: PT2M

5. Combine Remaining Sauce with Cooked Rice

   When the rice cooker signals that cooking is complete, open the lid, scoop out the portion of rice you plan to keep for another dish (optional), and gently fold the remaining sauce into the rice. Stir just enough to coat the grains—over‑mixing can make the rice mushy.

   Time: PT3M

6. Make the Cornstarch Slurry

   In a small cup, whisk together 1 tablespoon cornstarch and 2 tablespoons water until smooth.

   Time: PT1M

7. Thicken the Reserved Sauce

   Return the reserved 1 cup of sauce to the saucepan, bring to a gentle simmer over medium heat, then slowly whisk in the cornstarch slurry. Continue cooking, stirring, until the sauce thickens and becomes glossy (about 2–3 minutes).

   Time: PT5M

   Temperature: Medium

8. Serve

   Spoon the creamy sticky rice onto serving plates and drizzle the glossy coconut glaze over the top. Serve warm or at room temperature.

   Time: PT3M

Nutrition Facts

Calories

300

Protein

5 g

Carbohydrates

55 g

Fat

10 g

Fiber

4 g