Banana Sticky Rice

Eating bananas for breakfast isn’t some kind of groundbreaking move, but this banana sticky rice recipe certainly adds a fun new twist to the typical morning meal. The dish is sweet and hearty, making it a stick-to-your-bones-type fuel that’ll help energize you all day long. And while its creaminess may seem incomparable, thanks to the use of coconut milk, the recipe is 100% vegan.

This recipe is from our partners at Think Rice.

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Serves 6

  • 2 cups sweet rice (or short grain sushi rice), uncooked
  • 3.5 cups coconut milk, unsweetened
  • 2 teaspoons lime zest
  • 3/4 teaspoon salt
  • 8 banana leaves, thawed
  • 8 bananas, cut into thirds


1. Combine rice and 2.5 cups of coconut milk in pot.

2. Bring to a boil, reduce to simmer, cover and cook for 20 minutes.

3. Let pot stand covered off heat for an additional 5 minutes.

4. While rice is still hot, fold cooked sushi rice with remaining unsweetened coconut milk, lime zest, and salt in a bowl until rice becomes sticky and has cooled slightly.

5. Using a 2-oz scoop, scoop warm coconut lime rice into each banana leaf square and top with a piece of banana. Top with another 2 oz scoop of rice and then roll the banana leaves into a “burrito-style” roll making sure banana is encased in rice.

6. Steam the packets 4 minutes or until banana leaf becomes fragrant.

Can be served warm or cold

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Nutrition Information

Banana Sticky Rice

Servings per Recipe: 6

Amount per Serving

Calories:  522

Calories from Fat:  305

Total Fat:  34

Saturated Fat:  30g

Cholesterol:  0mg

Sodium:  313mg

Potassium:  933mg

Carbohydrates:  57g

Dietary Fiber:  8g

Protein:  6g

Sugars:  24g

Calcium:  2%

Iron:  15%

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