Vietnamese Rice Dessert: Creamy Coconut Sticky Rice

Vietnamese coconut sticky rice pudding, often called chè nếp, is a gently sweet dessert made with glutinous rice, coconut milk, and sometimes pandan. This version is thick and spoonable, with tender rice and a creamy finish; Vietnamese chè has many regional and family variations, so the sweetness and toppings can differ.

Ingredients

1 cup (200 g) glutinous rice, also sold as sweet rice or sticky rice
4 cups (950 ml) water
1 pandan leaf, about 8–10 inches (20–25 cm), tied in a loose knot; optional
1 can (13.5 oz / 400 ml) full-fat coconut milk, well shaken
1/2 cup (100 g) granulated sugar
1/4 teaspoon (1.5 g) fine salt
1 tablespoon (9 g) sesame seeds, for serving

Instructions

Rinse and soak the rice. Put the glutinous rice in a bowl and cover it with cool water. Swirl it with your fingers, pour off the cloudy water, and repeat two or three times, until the water is less milky. Cover the rinsed rice with fresh water by a couple of inches and soak for 2 hours. Drain it thoroughly before cooking. Soaking helps the grains cook evenly and become tender without requiring a long simmer.
Start the rice in water. Add the drained rice, 4 cups (950 ml) water, and the knotted pandan leaf, if using, to a heavy 3- to 4-quart saucepan. Bring the mixture to a boil over medium-high heat, stirring once or twice so the rice does not settle on the bottom. As soon as it boils, reduce the heat to low and keep the pot at a gentle simmer. Set the lid slightly ajar so steam can escape and the liquid does not boil over.
Simmer until the grains are tender. Cook for about 40 minutes, stirring every 5–8 minutes and more often toward the end. Scrape the bottom and corners of the pot with a wooden spoon or heatproof spatula, since glutinous rice can catch as it thickens. The grains should be soft and swollen, and the mixture should look porridge-like. If the rice is still firm while most of the water has disappeared, add hot water 1/4 cup (60 ml) at a time and continue simmering until tender.
Add coconut milk and sweetener. Remove the pandan leaf. Stir in the coconut milk, sugar, and salt until the sugar dissolves. Simmer uncovered over low heat for 8–10 minutes, stirring frequently. Avoid a hard boil: a gentle simmer keeps the coconut milk smooth and reduces the chance of scorching. The pudding will be loose when hot, but it will thicken as it stands. Taste near the end and add a little more sugar only if you prefer a sweeter dessert.
Toast the sesame and serve. While the pudding finishes, toast the sesame seeds in a small dry skillet over medium-low heat for 2–3 minutes, shaking the pan often, until fragrant and lightly golden. Transfer them to a plate so they stop cooking. Spoon the pudding into bowls and scatter the toasted sesame seeds on top. Serve warm, or let it cool until just warm if you prefer a thicker texture.

Tips

Use the right rice. Glutinous rice, sometimes labeled sweet rice or sticky rice, gives this dessert its characteristic cohesive, chewy texture. Despite the name, it contains no gluten. Ordinary jasmine or long-grain rice cooks up fluffy rather than sticky and will not produce the same pudding. Look for glutinous rice in Asian grocery stores or the international section of larger supermarkets.
Rinse, then drain well. Rinsing removes loose surface starch that can make the finished dessert pasty. Draining after soaking matters too: excess soaking water changes the ratio and can leave the pudding thin. If you skip soaking, expect a longer, less even cook; check the rice frequently and add hot water gradually as needed.
Keep the heat gentle. The rice can stick even when the pot seems to have plenty of liquid. Stir more often as it thickens, scraping across the bottom rather than whisking. If the mixture becomes too thick before the grains are tender, loosen it with hot water in small additions. If it is too loose after the rice is cooked, simmer uncovered for a few more minutes.
Adjust richness and sweetness at the end. Full-fat coconut milk gives a round, creamy finish. Light coconut milk works, but the result will be thinner and less rich. Sugar dissolves easily into the hot pudding, so taste before adding extra; chilled pudding tastes less sweet than warm pudding. For a less sweet bowl, start with 1/3 cup (about 67 g) sugar.

Serving Suggestions

Serve the pudding in small bowls as a dessert or a sweet afternoon snack. Toasted sesame seeds give a nutty contrast to the creamy rice; a little extra coconut milk spooned over each bowl makes the topping especially silky. For a more substantial dessert, add sliced ripe mango, banana, or a few pieces of jackfruit. Fresh fruit is best added just before serving so it stays bright and does not release excess juice into the pudding.

The pudding is enjoyable warm, when the coconut aroma is most noticeable, and cold, when the starch firms into a denser, almost sliceable texture. If it has chilled and become very thick, stir in a splash of coconut milk or water before serving. Keep toppings separate until the bowls are assembled, especially if you are serving the dessert to guests or saving portions for later.

Variations

Pandan scented: Simmer the tied pandan leaf with the rice, as written. Fresh or frozen leaves are commonly found at Southeast Asian markets. If you cannot find one, omit it or use a small amount of pandan extract according to its package directions; extract gives a more concentrated aroma and sometimes a greener color, so add it sparingly.

Ginger coconut rice: Add 3–4 thin slices of peeled fresh ginger to the water with the rice, then remove them before serving. Ginger lends a warm, lightly spicy note without changing the cooking method. For a more fragrant finish, add a small pinch of ground cinnamon to the coconut milk, though that moves the flavor away from the pandan-forward version.

Fruit-topped bowls: Add mango, banana, or jackfruit at the table rather than cooking it into the pot. That preserves the fruit’s texture and makes it easy to offer different toppings. You can also finish each serving with chopped roasted peanuts instead of sesame seeds; peanuts add a stronger crunch and a more pronounced roasted flavor.

Less rich or less sweet: Replace up to half of the coconut milk with water for a lighter pudding, or begin with 1/3 cup (67 g) sugar and adjust after tasting. These changes make the coconut flavor less full or the dessert less sweet, respectively. Do not replace the glutinous rice with regular rice if you want the signature sticky, cohesive consistency.

Storage and Reheating

Cool the pudding promptly and refrigerate it within 2 hours of cooking. Divide it among shallow, covered containers so it cools more quickly, and store it in the refrigerator for 3–4 days. Keep sesame seeds and fresh fruit separate, adding them only when serving. The rice will firm as it chills, and a small amount of liquid may separate; both are normal.

To reheat, place a portion in a small saucepan with 1–2 tablespoons (15–30 ml) water or coconut milk. Warm over low heat, stirring frequently, until steaming hot throughout; for leftovers, reheat to 165°F (74°C), the USDA FSIS recommended temperature. Add more liquid a little at a time if needed to restore a spoonable texture. A microwave also works: cover loosely, heat in short intervals, and stir between intervals so the center warms evenly. You can freeze portions in airtight containers for up to 2 months for best quality, though thawed rice may be softer or less uniform. Thaw overnight in the refrigerator and reheat as described.

Frequently Asked Questions

Is glutinous rice the same as regular sticky rice?

Yes. Glutinous rice is also called sweet rice or sticky rice, and those names refer to the same short-grain rice used here. The word glutinous describes its sticky texture when cooked; the rice is naturally gluten-free. Regular white rice may be sticky in some dishes, but it will not give this pudding the same chewy, cohesive result.

Can I make this without soaking the rice?

Yes, but soaking for 2 hours makes the grains cook more evenly and helps keep the simmer time predictable. Without soaking, begin with the same water and cook until the rice is soft, allowing extra time and checking the pot more often. Add hot water in small amounts if the liquid evaporates before the centers of the grains are tender.

Why is my pudding too thick or too thin?

Glutinous rice continues to absorb liquid as it cools, so a warm pudding that seems slightly loose often sets to a thicker consistency. If it is too thick, stir in warm water or coconut milk a tablespoon at a time. If it is too thin after the rice is fully tender, simmer it uncovered for several minutes, stirring frequently, until excess liquid evaporates.

Can I use coconut cream instead of coconut milk?

You can, but coconut cream is considerably richer and thicker, so using a full can may make the pudding heavy or overly dense. For a closer texture, use half coconut cream and half water, or use the full amount of coconut milk called for in the recipe. Shake canned coconut milk well before measuring because the cream and liquid can separate in storage.

Can I serve Vietnamese rice pudding cold?

Yes. Chill it in a covered container and serve it cold, or let it sit at room temperature briefly while you prepare the bowls. It will be firmer than when warm, so loosen it with a splash of coconut milk or water and stir gently. Add fruit and sesame only when serving for the best texture.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).