Vietnamese Purple Sweet Sticky Rice (Rice Cooker Recipe)

• servings: 4 servings
• active time: 5 minutes
• total time: 35 minutes

Ingredients

1 1/2 cups water

2 oz magenta leaves and stems

3 cups sweet glutinous rice (not rice cooker cups)

13 ½ oz can coconut milk

1/2 teaspoon sea salt

1/4 cup granulated sugar

1 tablespoon roasted white sesame seeds

3 tablespoons granulated sugar

1/2 teaspoon salt

1/2 cup toasted peanuts (roughly chopped; optional)

1 cup unsweetened shredded coconut (optional)

Directions

Make the magenta liquid

In a small pot, add water and magenta leaves and stems. Bring the mixture to a boil and cook on a low simmer for 10 minutes. Strain out leaves/stems and discard. Set aside. If you don’t have fresh magenta leaves, mix 3/4 cup water with 1/2 teaspoon ube extract.

Wash the rice

Rinse sweet rice in a small colander or sieve until water runs clear. Add washed rice to the inner pot of the rice cooker.

Prepare the rice

Add 3/4 cup magenta or ube liquid to the rice. Mix in coconut milk and salt until evenly combined. Select the sweet rice option, if available, or plain/regular on the rice cooker and press start. Once the rice is done, gently mix in the sugar into the hot rice.

Prepare the toppings

To a small bowl, mix together toasted white sesame seeds, salt and sugar until evenly combined. Set aside.

Serve

When ready to serve, divide the sticky purple rice into individual servings (about 4). Top each serving with the coarsely chopped toasted peanuts, a sprinkle of sesame seed mixture, and grated coconut and enjoy.