Sticky Rice Coconut Milk
- Add sticky rice to a fine mesh strainer and rinse very well (until water runs clear).
- Add rice to a bowl and cover with 4 cups of hot water.
- Stir, cover, and place in the refrigerator overnight (about 8 hours).
- The next day, remove sticky rice bowl from fridge and add the contents to a blender. Blend until smooth/rice is completely pulverized (about 2 minutes).
- Strain mixture using a fine mesh strainer and cheesecloth, using a spoon to help speed up the process.
- Strain at least 2 more times for a smooth consistency (the 2nd & 3rd times should not take as long).
- Add strained rice mixture to a blender with the can of coconut milk and blend for about 1 minute.
- Store sticky rice coconut milk in an airtight container in the fridge and use within 2-3 days.
Pineapple Sticky Rice Cocktail
- Add Japanese whiskey, rice coconut milk, teriyaki sauce, pineapple syrup and lime juice to a cocktail shaker with ice and shake until well chilled, about 10 seconds.
- Rim a rocks glass with agave and coconut flakes and fill glass with ice.
- Strain cocktail into glass over ice.
- Garnish with a pineapple slice.
Recipe created in partnership with Kelly Pettit at @yellowbellykelly.
