Rhubarb sticky rice!

I remember the first time I tried the original mango sticky rice. I was delighted with the simplicity of that dish: the delicate taste of coconut and the stickiness of rice combined with the freshness of the mango, and the addition of salt, balancing the overall taste of the dish! This dessert is actually a more exotic version of the well-known rice pudding, but believe me: it’s rice pudding, but next level. My seasonal version with large chunks of sour rhubarb is a real creamy and filling coconut treat. I have to admit, that today I had a really large portion… instead of dinner.

4 servings

Sticky rice:

  • 1 cup short grain rice (sushi rice or risotto rice like arborio)
  • 1.5 cup water
  • 1 can coconut milk (400ml, at least 70% coconut content)
  • 1/3 cup sugar
  • 1/2 tsp salt


  • 3 thick rhubarb stalks
  • 3 tbsp sugar
  • 3 tbsp water
  • pinch of salt

Coconut sauce:

  • Some leftover coconut milk
  • 2 tbsp lime (or lemon) juice
  • 1 tbsp of sugar
  • a good pinch of salt
  • To serve:
  • Roasted sesame seeds, mint leaves, a dash of lime juice

Coconut sticky rice

  1. Soak a glass of rice in a generous amount of water for at least an hour (you can also do it overnight). 
  2. Drain the rice and place it with 1.5 cups of water in a pot and bring it to a boil. When it starts to boil, reduce the heat to a low level and simmer covered for about 10 minutes until the rice soaks up all the liquid.
  3. Prepare the coconut sauce – mix the contents of the can so that the thick and liquid parts are combined.
  4. Add a cup (250 ml) of coconut milk to the rice (save the remaining milk for the sauce), 1/3 cup of sugar and 1/2 teaspoon of salt. Mix everything thoroughly, cover and cool it so that the rice absorbs the coconut milk. Store the cooled rice in the refrigerator as it will be the base of the dessert.


  1. Cut the rhubarb stalks lengthwise into smaller pieces (I recommend four long pieces). Place the rhubarb in a large pan.
  2. In a glass, mix the water, sugar and salt, and then pour the mix into the pan together with the rhubarb. 
  3. Bring everything to a boil, and then reduce the heat, covering the pan and letting the rhubarb soften.
  4. Cook it for about 6-7 minutes. Do not stir it so that the pieces keep their shape. Leave the rhubarb in the pan to cool down a little.

Coconut sauce

  • Combine the rest of the coconut milk with lime juice, sugar and a large pinch of salt. If the thick part of the coconut milk doesn’t mix, you can gently warm it up in a small pot.

Serving the dessert

  • Place the sticky coconut rice in a bowl, then gently place a few pieces of rhubarb next to it. Pour some coconut sauce over it, sprinkle with roasted sesame seeds, garnish with mint leaves and drizzle with some lime juice – it will add pleasantly refreshing freshness. Rhubarb sticky rice tastes best when all ingredients are chilled.