Authentic Hawaiian Grilled Coconut Sticky Rice Recipe

Transport your backyard barbecue straight to the tropics with this incredible Hawaiian Grilled Coconut Sticky Rice. While traditional sticky rice is often just steamed, preparing this dish on an Arteflame grill introduces a layer of culinary sophistication that you simply cannot replicate in a kitchen. The high heat of the plancha allows the sugars in the coconut milk to caramelize slightly, creating a depth of flavor that is both nutty and sweet. This dish captures the essence of island cuisine—relaxing, flavorful, and communal.

Perfectly sticky, creamy, and infused with a hint of smokiness from the grill, this rice isn't just a side dish; it is a conversation starter. Whether you are hosting a summer luau or just looking to elevate your weeknight dinner, this recipe bridges the gap between sweet and savory. By utilizing the versatile heat zones of your grill, you achieve a texture that is crisp on the edges yet pillowy soft on the inside. Let’s fire up the grill and bring the Aloha spirit to your table.

Ingredients

• 2 cups Glutinous Rice (often labeled as Sweet Rice or Thai Sticky Rice)
• 1 can (13.5 oz) Full-Fat Coconut Milk (do not use "light")
• 1/2 cup Granulated Sugar (adjust for sweetness preference)
• 1 tsp Sea Salt
• Banana Leaves (thawed if frozen, cleaned and cut into 10-inch squares)
• 1 tbsp Vegetable Oil (for brushing the grill)
• Fresh Mango slices (optional, for serving)
• Toasted Sesame Seeds (optional garnish)

Instructions

Step 1: Rice Preparation and Soaking

1. Begin by rinsing the glutinous rice under cold water until the water runs mostly clear. This removes excess starch and prevents the rice from becoming a mushy paste.
2. Place the washed rice in a large bowl and cover it with cool water by at least two inches.
3. Allow the rice to soak for at least 4 hours, though leaving it overnight yields the best texture for sticky rice.
4. Drain the rice completely before cooking.

Step 2: Simmering the Coconut Mixture

1. While the rice is draining, combine the coconut milk, sugar, and salt in a saucepan.
2. Place the saucepan on a medium-heat area of your Arteflame cooktop or a side burner.
3. Stir gently until the sugar and salt have completely dissolved and the mixture is warm, but not boiling.
4. Remove from heat and set aside.

Step 3: Par-Cooking the Rice

1. You can steam the rice traditionally in a steamer basket for about 15-20 minutes until tender but firm.
2. Alternatively, place the rice and the coconut mixture into a cast-iron pot or dutch oven directly on the flat cooktop of the Arteflame.
3. Cover and cook on medium heat until the liquid is absorbed and rice is tender (about 20 minutes).
4. Once cooked, let it rest for 10 minutes to absorb any remaining moisture.

Step 4: Grilling in Banana Leaves

1. Fire up your Arteflame grill. You want a medium-high heat zone on the flat cooktop.
2. Take a square of banana leaf and place a generous scoop (about 1/2 cup) of the coconut rice in the center.
3. Fold the leaf over the rice to create a tight rectangular packet. You can secure it with a toothpick if necessary.
4. Brush the flat cooktop with a little vegetable oil.
5. Place the banana leaf packets directly onto the steel griddle.
6. Grill for about 3-4 minutes per side. The leaf should char and smoke, infusing the rice inside with a distinct smoky aroma, and the rice touching the leaf will get slightly crispy.
7. Remove from the grill, unwrap carefully, and garnish with sesame seeds.

Tips

To master this Hawaiian Grilled Coconut Sticky Rice, patience is your best ingredient. Do not skip the soaking step for the glutinous rice; this type of grain has a hard outer shell that requires hydration before cooking to ensure an even texture. If you try to cook it without soaking, you will likely end up with rice that is crunchy in the middle and mushy on the outside. Furthermore, when selecting your coconut milk, always opt for the full-fat canned version rather than the carton milk found in the refrigerated aisle. The fat content is essential for that rich, creamy mouthfeel that makes this dish decadent.

When working with the Arteflame, utilize the temperature zones smartly. The center is hottest, while the outer edges are cooler. If you are cooking the rice in a cast iron pot first, keep it closer to the center to boil, then move it to the edge to simmer. When grilling the banana leaf packets, keep them in the middle zone—hot enough to char the leaf and warm the rice, but not so hot that it burns the packet before the heat penetrates the center. If you cannot find banana leaves, you can achieve a similar effect by wrapping the rice in aluminum foil, though you will miss out on the subtle herbal fragrance the leaves impart.

Variations

This recipe is a fantastic canvas for culinary creativity. While the traditional coconut flavor is a crowd-pleaser, you can easily adapt the profile to suit your main course or personal preferences. Here are a few ways to mix things up using your grill:

• Mango Sticky Rice Style: Serve the grilled rice packets open-faced with fresh slices of ripe mango and a drizzle of extra salted coconut cream sauce.
• Savory Garlic & Scallion: Reduce the sugar to 1 tablespoon, add minced garlic and chopped scallions to the rice before grilling for a savory side dish perfect for steak.
• Tropical Pineapple: Mix small chunks of grilled pineapple directly into the rice mixture before wrapping it in the banana leaves for a burst of acidity.
• Zesty Lime Leaf: Infuse the coconut milk with bruised makrut lime leaves or lime zest during the simmering step for a citrusy, aromatic fragrance.
• Black Sesame: Stir in a tablespoon of black sesame paste or seeds for a nutty, earthy flavor profile and a striking visual contrast.

Best pairings

Hawaiian Grilled Coconut Sticky Rice is a robust side dish that pairs beautifully with bold, savory flavors. Because the rice is rich and slightly sweet, it balances perfectly with meats that have a salty or spicy marinade. The creamy texture acts as a palate cleanser against the char of grilled proteins. When planning your menu, think about dishes that utilize soy sauce, ginger, and citrus.

• Huli Huli Chicken: The sweet and savory teriyaki-style glaze of this classic Hawaiian chicken complements the coconut rice flawlessly.
• Kalbi (Korean Short Ribs): The salty, umami-packed marinade of the beef contrasts beautifully with the sweet, creamy rice.
• Grilled Spicy Shrimp: A spicy chili-garlic shrimp skewer needs the cooling effect of coconut rice to tame the heat.
• Slow-Roasted Pork Belly: The crispiness of pork belly skin and the rich fat pair well with the sticky, absorbent texture of the rice.
• Mai Tai Cocktails: For the full experience, serve this meal with a classic rum-based Mai Tai to echo the tropical notes of the coconut and banana leaf.

Conclusion

Creating Hawaiian Grilled Coconut Sticky Rice on your Arteflame is more than just cooking; it is about crafting an experience. The process of soaking the rice, infusing it with rich coconut milk, and finishing it over the open fire wraps your meal in the warmth of island hospitality. The visual appeal of the charred banana leaves combined with the intoxicating aroma of toasted coconut ensures that this side dish will be the star of your barbecue.

Whether you stick to the classic sweet recipe or experiment with savory variations, the result is always a comforting, delicious accompaniment that elevates any grilled meal. So, gather your ingredients, fire up the grill, and prepare to transport your taste buds to the sandy beaches of Hawaii. Once you try sticky rice with that signature wood-fired kiss, you will never want to eat it any other way.