Coconut Rice Treats Recipe

Sticky rice: This type of rice is stickier than regular rice, which helps the treats hold together well.

Coconut milk: A creamy liquid made from grated coconut, it adds rich coconut flavor and moisture.

Sugar: Sweetens the rice mixture to make the treats taste delicious.

Salt: Just a small amount to balance the sweetness and bring out the flavors.

Toasted shredded coconut: Adds a crunchy texture and extra coconut flavor on top.

One of the most important steps in this Coconut Rice Treats Recipe is mixing the cooked rice with the warm coconut milk mixture. Doing this right helps the flavors blend together and makes the treats taste just right. Here’s how to do it smoothly:

1. After you cook the rice, drain any extra water if needed and put it in a big bowl.
2. Warm up the coconut milk, sugar, and salt in a saucepan until the sugar completely dissolves. It should look smooth and a little shiny.
3. Pour the warm coconut milk mixture over the hot rice right away. The heat helps the rice soak up all the yummy flavors.
4. Use a big spoon or spatula to gently stir everything together. Try not to smash the rice too much — you want the grains to stay mostly whole so the texture stays nice.
5. Let the mixture cool a bit before pressing it into your baking dish. If it’s too hot, it might be hard to handle or make the toasted shredded coconut on top soggy.

Mixing the rice and coconut milk like this makes sure every bite is creamy and sweet without being mushy. When I first tried this, I didn’t warm the coconut milk enough, and the sugar didn’t dissolve properly. That made the treats taste grainy and less smooth. Now I always watch for the sugar to melt completely — it’s a small step that makes a big difference.

Also, stirring gently instead of stirring hard keeps the rice fluffy, which I love because it gives the treats a nice bite instead of turning them into a sticky blob. Give it a try, and you’ll see how this simple move makes your Coconut Rice Treats even better!

• sticky rice - Substitute with sushi rice: Sushi rice has a similar sticky texture and can be used effectively in place of sticky rice.

• coconut milk - Substitute with almond milk with coconut extract: Almond milk with a few drops of coconut extract can mimic the flavor and creaminess of coconut milk.

• sugar - Substitute with honey: Honey provides a natural sweetness and can be used in a slightly lesser amount due to its higher sweetness intensity.

• salt - Substitute with soy sauce: Soy sauce can add a unique umami flavor along with the saltiness, but use it sparingly to avoid overpowering the dish.

• toasted shredded coconut - Substitute with toasted almond flakes: Toasted almond flakes provide a similar crunchy texture and a nutty flavor that complements the dish.

• Allow the coconut rice treats to cool completely before storing. This ensures they maintain their texture and flavor.

• For short-term storage, place the treats in an airtight container. Line the container with parchment paper to prevent sticking. Store at room temperature for up to 2 days.

• If you prefer to refrigerate, use an airtight container as well. The coconut rice treats can be stored in the fridge for up to a week. Ensure they are well-covered to avoid absorbing any fridge odors.

• To freeze, first cut the coconut rice treats into individual squares. Wrap each square tightly in plastic wrap to prevent freezer burn.

• Place the wrapped squares in a freezer-safe bag or container. Label with the date for easy tracking. The treats can be frozen for up to 2 months.

• When ready to enjoy, thaw the coconut rice treats in the refrigerator overnight. For a quicker option, let them sit at room temperature for about an hour.

• To restore their original texture, you can warm the treats slightly in the microwave for a few seconds. Be careful not to overheat, as this can make them too soft.

• Always check for any changes in texture or smell before consuming stored coconut rice treats. If they seem off, it's best to discard them.

• Microwave Method: Place a piece of coconut rice treat on a microwave-safe plate. Cover it with a damp paper towel to retain moisture. Heat on medium power for 20-30 seconds. Check if it's warm enough; if not, continue in 10-second intervals.

• Oven Method: Preheat your oven to 300°F (150°C). Wrap the coconut rice treats in aluminum foil to prevent them from drying out. Place them on a baking sheet and heat for 10-15 minutes, or until warmed through.

• Steaming Method: Set up a steamer or use a pot with a steaming basket. Place the coconut rice treats in the steamer, ensuring they don't touch the water. Steam for about 5-7 minutes, or until heated through. This method helps retain the moisture and texture of the treats.

• Stovetop Method: Heat a non-stick skillet over low heat. Place the coconut rice treats in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, or until warmed through. This method can give a slightly crispy edge to the treats.

• Air Fryer Method: Preheat your air fryer to 300°F (150°C). Place the coconut rice treats in the air fryer basket, ensuring they are not overlapping. Heat for 3-5 minutes, checking halfway through to ensure they don't overcook.

• Saucepan: Used to heat the coconut milk, sugar, and salt mixture until the sugar dissolves.

• Rice cooker: Ideal for cooking the sticky rice according to package instructions.

• Mixing bowl: Used to combine the cooked rice with the coconut milk mixture.

• Baking dish: Used to press the rice mixture into shape before setting it in the fridge.

• Spatula: Helps in mixing the rice with the coconut milk mixture and pressing it into the baking dish.

• Measuring cups: Essential for accurately measuring the rice, coconut milk, sugar, and toasted shredded coconut.

• Refrigerator: Used to set the rice treats for at least 1 hour before cutting them into squares.

• Knife: Used to cut the set rice treats into squares.

• Toaster or oven: Used to toast the shredded coconut if it is not pre-toasted.

Use pre-cooked rice: Save time by using pre-cooked sticky rice from the store. Just reheat and mix with the coconut milk mixture.

Microwave the mixture: Instead of using a saucepan, microwave the coconut milk, sugar, and salt mixture to dissolve the sugar faster.

Quick cooling: Spread the rice mixture thinly on a baking sheet to cool it faster before pressing it into the baking dish.

Pre-toasted coconut: Buy pre-toasted shredded coconut to skip the toasting step and save time.