Sticky Rice Lewes Delaware is a beloved local dessert that combines the chewy, tender texture of glutinous rice with a rich, sweet coconut sauce. This dish is a staple at the popular Sticky Rice Bakery in Lewes, Delaware, and has become a regional favorite for its comforting sweetness and simple, satisfying flavors. It works beautifully because the rice is steamed to perfection, then bathed in a warm, creamy coconut syrup that soaks into every grain, creating a dessert that is both elegant and homey.
Ingredients
- 2 cups (400 g) glutinous rice (also called sweet rice or sticky rice)
- 1 ½ cups (355 ml) water, for steaming
- 1 can (13.5 oz / 400 ml) full-fat coconut milk
- 1 cup (200 g) granulated sugar
- 1 teaspoon (5 ml) vanilla extract
- ½ teaspoon (2.5 g) salt
- Optional for serving: toasted sesame seeds, shredded coconut, or sliced mango
Instructions
- Rinse the glutinous rice in a fine-mesh strainer under cold running water until the water runs clear, about 2–3 minutes. Soak the rice in a bowl of cold water for at least 30 minutes (or up to 2 hours for softer texture). Drain well.
- Set up a steamer: fill a pot with 2 inches of water and bring to a boil. Line a steamer basket with cheesecloth or a clean kitchen towel. Place the soaked rice in the basket, spreading it evenly. Cover and steam over medium-high heat for 30–35 minutes, until the rice is tender and translucent. Check water level occasionally and add more boiling water if needed.
- While the rice steams, prepare the coconut sauce. In a small saucepan, combine the coconut milk, sugar, vanilla, and salt. Heat over medium heat, stirring constantly, until the sugar dissolves and the mixture is smooth. Do not boil; remove from heat once the sugar is fully dissolved (about 3–4 minutes). Keep warm.
- Transfer the steamed rice to a large mixing bowl. Pour about ¾ of the warm coconut sauce over the rice and stir gently with a spatula to coat every grain. Let it sit for 5 minutes so the rice absorbs the sauce.
- Serve the sticky rice warm, drizzled with the remaining coconut sauce. Garnish with toasted sesame seeds, shredded coconut, or fresh mango slices if desired.
Tips
- Substitution: If you can’t find glutinous rice, use sushi rice as a substitute. It will be slightly less sticky but still workable. Note that regular long-grain rice will not produce the same chewy texture.
- Soaking is key: Don’t skip soaking the rice—it ensures even cooking and the proper sticky consistency. If you’re short on time, soak for at least 20 minutes, but 30–60 minutes is ideal.
- Storage: Store leftover sticky rice in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of coconut milk or water to restore moisture.
- Common mistake: Overcooking the coconut sauce can cause it to separate. Keep the heat low and stir constantly, just until the sugar dissolves—do not let it boil.
Serving Suggestions
Serve Sticky Rice Lewes Delaware as a dessert or sweet snack. It pairs wonderfully with fresh mango slices (a classic Thai-inspired combination), or you can top it with a scoop of vanilla ice cream for extra indulgence. For a traditional touch, sprinkle with toasted sesame seeds and a pinch of flaky salt to balance the sweetness.
Variations
- Mango Sticky Rice: Add sliced ripe mango on top and drizzle with extra coconut sauce for a tropical twist.
- Pandan Flavor: Add 1 teaspoon of pandan extract to the coconut sauce for a fragrant, green-tinted version.
- Savory Version: Reduce sugar to ¼ cup and add a pinch of chili flakes and a tablespoon of soy sauce to the coconut sauce for a savory-sweet appetizer.
- Baked Version: After mixing rice with sauce, transfer to a baking dish, cover, and bake at 350°F (175°C) for 15 minutes for a slightly firmer texture.
Storage and Reheating
Store leftover sticky rice in an airtight container in the refrigerator for up to 3 days. To reheat, place the rice in a microwave-safe bowl, add a tablespoon of water or coconut milk, cover with a damp paper towel, and microwave on medium power for 1–2 minutes, stirring halfway. Alternatively, reheat in a steamer over boiling water for 5–7 minutes. The rice will keep its texture best when reheated gently; avoid high heat, which can dry it out.
Frequently Asked Questions
Can I use regular rice instead of glutinous rice? Regular rice won’t give the same sticky, chewy texture. Sushi rice is the closest substitute, but glutinous rice is essential for authenticity. You can find it in most Asian grocery stores or online.
Why is my sticky rice too dry? This usually happens if the rice wasn’t soaked long enough or if it was steamed too long. Make sure to soak for at least 30 minutes and check the rice at the 25-minute mark. Also, don’t skimp on the coconut sauce—it adds moisture.
Can I make this dairy-free? Yes, this recipe is naturally dairy-free since it uses coconut milk. Just ensure your sugar is vegan if needed.
How do I know when the rice is done? The rice should be tender and slightly translucent, and the grains should stick together when pressed. Taste a grain—it should be soft with no hard center.
Can I prepare this ahead of time? Yes, you can cook the rice and make the sauce a day ahead. Store them separately in the refrigerator. Reheat the rice with a little water and warm the sauce before serving.
Is this the same as Thai mango sticky rice? It’s very similar, but the Lewes version is typically sweeter and simpler, without the salted coconut cream layer often used in Thai versions. Both are delicious, but this recipe focuses on the straightforward coconut-sugar sauce.
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