Quinoa Coconut Sticky Rice

A creamy and slightly sweet quinoa coconut sticky rice made with coconut milk and fresh ginger. This quick and easy side dish is ready in under 20 minutes and pairs perfectly with meats, seafood, or vegetables.

Course Side Dish

Cuisine Latin

Prep Time 5

Cook Time 20

Total Time 25

Servings Servings

Calories 322kcal

Author Tiffany Bendayan

Ingredients

1/2 Teaspoon Ginger grated
1 Teaspoon Olive Oil
3/4 Cups Quinoa uncooked
14 oz Coconut Milk one can
Salt and Pepper to taste
Sesame seeds for garnish optional

US Customary - Metric

Instructions

Rinse the quinoa under cold water using a fine mesh strainer for 30–60 seconds to remove bitterness
In a saucepan over medium heat, add the olive oil
Add the grated ginger and cook for 30–60 seconds until fragrant (do not brown)
Add the rinsed quinoa and toast for 1–2 minutes, stirring constantly, until lightly coated and slightly nutty
Pour in the coconut milk and add salt and pepper. Stir to combine
Bring to a gentle boil, then immediately reduce heat to LOW and cover
Cook covered for 12–15 minutes, or until most of the liquid is absorbed
Turn off the heat and let it sit covered for 5 minutes (this is key for texture)
Remove the lid and gently fluff with a fork. If you want it creamier/stickier, stir lightly instead of fully fluffing
Taste and adjust salt if needed
Serve warm and garnish with sesame seeds if desired

Notes

Rinse quinoa thoroughly before cooking to remove bitterness
Use full-fat coconut milk for a richer, creamier texture
If quinoa looks dry before fully cooked, add 2–3 tablespoons of water or coconut milk
Let the quinoa rest covered for 5 minutes after cooking to help it become fluffier
For extra flavor, garnish with toasted sesame seeds or fresh herbs
This dish thickens slightly as it cools

Nutrition