Breakfast · 40 min · thai

Pandan Sticky Rice with Coconut Cream

Dinner decisions, handled: Pandan Sticky Rice with Coconut Cream pairs sticky rice with pandan leaves for a 40-minute Thai breakfast. It is weeknight cooking that still hits your targets — 6 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 3/4 cup Sticky rice
• 3 Pandan leaves
• 1/2 cup Coconut cream
• 3 tbsp Sugar
• 1/2 tsp Salt
• 1 tsp Sesame seeds

Steps

1. Soak the sticky rice in water at least 4 hours or overnight; unsoaked rice steams up hard in the center.
2. Drain and steam over boiling water 25 minutes, flipping once, until translucent and tender. No pandan leaves? A teaspoon of pandan extract stirred in at the end works.
3. Knot the pandan leaves and simmer them in the coconut cream 5 minutes to perfume it; fish out the knots.
4. Stir the sugar and salt into the warm cream until dissolved.
5. Fold half the cream through the hot rice; it drinks it up.
6. Mound into bowls, spoon over the remaining cream, and shower with sesame seeds.

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