Ontario Peach Sticky Rice

Ontario Peach Sticky Rice

Ontario peaches. Coconut milk. Sweet, sticky rice. This mash-up is about as good as it gets when it comes to refreshing summer desserts.


4 servings


4 hours 20 minutes


20 to 25 minutes


For the peaches:

  • 2 cups (320 g) cubed Ontario peaches, ripe
  • 2 tbsp (30 ml) lime juice
  • 2 tbsp (28 g) Redpath® Golden Yellow Sugar, firmly packed
  • 2 tsp (2 g) lime zest, finely grated
  • 1/2 tsp (2 g) ground ginger
  • 1/8 tsp (1 g) salt

For the sticky rice:

  • 1 1/3 cup (257 g) Thai sticky or glutinous rice water

For the coconut sauce:

  • 1 1/3 cup (320 ml) coconut milk, full fat
  • 1/4 cup + 1 tbsp (62 g) Redpath® Granulated Sugar
  • 1 tbsp (14 g) Redpath® Dark Brown Sugar, firmly packed
  • 1/2 tsp (3 g) salt

Garnishes (optional):

  • fresh basil leaves
  • shredded coconut
  • lime zest, finely grated


Place the Thai sticky rice into a medium bowl. Add cold water until it just covers the surface of the rice. Soak for a minimum of 4 hours, preferably overnight.

For the peaches:

Cut peaches in half, remove pit and cut into slices or cubes. Leave skin on for colour and texture. Place peaches into a medium bowl. Sprinkle the peaches with lime juice, toss lightly to coat. Sprinkle the Redpath® Golden Sugar, lime zest, ground ginger, and salt over the peaches. Toss and set aside to allow sugar to dissolve and flavours to meld. Meanwhile, make the rice.

For the sticky rice:

Place a medium to large pot filled with about a few inches of water. Make sure that the steamer does not touch the surface of the water. Bring water to a boil. 

Drain and thoroughly rinse the soaked rice, shaking off any excess water.

Transfer rice into the steamer of choice. Carefully place steamer over the boiling water. Cover steamer with a tight fitting lid or a clean kitchen towel and a lid to ensure as little steam escapes. Lower temperature to medium and steam rice for 15 to 20 minutes or until rice is cooked through. Remove pot from heat and allow to stand for 10 minutes with the lid securely on.

While the rice is cooking, make the coconut sauce.

For the coconut sauce:

 In a heavy-bottomed pot, combine coconut milk with the Redpath® Granulated Sugar, Redpath® Dark Brown Sugar, and salt. Place over medium heat and stir until sugars dissolve and it just begins to simmer; do not bring to a boil. Turn off heat. Cover with a lid until rice is finished.

 Transfer the hot rice to a large heatproof bowl.

 Ladle about half of the hot coconut milk over the rice. With a large spoon or rice paddle, gently stir the milk into the rice until absorbed. Pour the remaining milk over the rice and stir. Cover the rice with plastic wrap and allow the rice to stand at room temperature for about 30 to 45 minutes or until the coconut milk is absorbed by the rice.

Serve a mound of rice on individual plates or dishes and arrange peach slices or cubes onto the dishes. Garnish with basil leaves or sprinkle with coconut and/or lime zest. Serve immediately.



*Find Thai sweet or glutinous rice in the international or Asian aisle in grocery stores.

*Soak rice overnight before proceeding with the recipe to save time.

*If peaches are slightly under ripe, make a simple syrup by increasing the amount of the Redpath® Golden Sugar to 1/3 cup (72 g) and 1/3 cup (80 ml) water. Place into a medium pot. Add in 2 strips of (versus finely grated) lime zest and the lime juice. Bring mixture to a boil and stir to dissolve the sugar, lower to a simmer. Place halved and pitted peaches into the simmering liquid; poach 10 to 15 minutes. Remove pot from heat. Allow peaches to cool in the syrup. Cut cooled peaches into slices or cubes. Remove skins if desired, although not necessary.

*If you can get a hold of a traditional sticky rice steamer, do so.

*Any steamer will do (bamboo, stainless steel, a fine mesh sieve) as long as the grains of rice do not fall through. If necessary, line large holed steamers with muslin or cheesecloth.