Pineapple Sticky Rice Colada

Directions

Sticky Rice Coconut Milk

1. Add sticky rice to a fine mesh strainer and rinse very well (until water runs clear).
2. Add rice to a bowl and cover with 4 cups of hot water.​
3. Stir, cover, and place in the refrigerator overnight (about 8 hours).​
4. 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).​
5. Strain mixture using a fine mesh strainer and cheesecloth, using a spoon to help speed up the process.
6. Strain at least 2 more times for a smooth consistency (the 2nd & 3rd times should not take as long).​
7. Add strained rice mixture to a blender with the can of coconut milk and blend for about 1 minute. ​
8. Store sticky rice coconut milk in an airtight container in the fridge and use within 2-3 days.

Pineapple Sticky Rice Cocktail

1. 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. ​
2. Rim a rocks glass with agave and coconut flakes and fill glass with ice. ​
3. Strain cocktail into glass over ice. ​
4. Garnish with a pineapple slice.

Recipe created in partnership with Kelly Pettit at @yellowbellykelly​.