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Chukuchuk: recipe illustration
Pasta & rice

Chukuchuk

A sticky rice dish flavoured with coconut, prepared in the Marshall Islands to accompany family meals. Its texture is soft and slightly creamy, with a mild, sweet taste.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

615 kcal per serving

Protein
8.4 g
Carbohydrates
70.1 g
of which sugars
10 g
Fat
32.3 g
of which saturated fat
28.2 g
Fiber
4.2 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Rinse the rice under cold water until the water runs clear, then drain it carefully.
  2. In a saucepan, heat the coconut milk, water, sugar and salt until it simmers.
  3. Add the rice, stir once, then lower the heat to the minimum and cover.
  4. Cook for 20 minutes without lifting the lid, until all the liquid has been absorbed.
  5. Turn off the heat and let it rest for 10 minutes, covered, so the rice becomes nice and sticky.
  6. Fold in the grated coconut with a fork, then serve warm or at room temperature.

Variations and tips

Toasted version. Dry-toast the grated coconut in a frying pan before mixing it into the rice for more flavour.

With what you can find here. Risotto rice or sushi rice works very well in place of Calrose.

More ideas

Bwiro40 min · 4 serv. · budget-friendlyDīnā (green coconut drink)15 min · 4 serv.Fried breadfruit fritters (pwōk bwidāk)40 min · 4 serv. · budget-friendlyIlōk-jaļ (pandanus flatbreads)40 min · 4 serv. · budget-friendlyBwidej taro (taro and breadfruit mash)1 h · 4 serv. · budget-friendlyDraži (fresh coconut sap drink)5 min · 4 serv. · budget-friendlyIlyō (salted fish in coconut sauce)40 min · 4 serv.Ilōk (crab curry from the Marshall Islands)55 min · 4 serv. · budget-friendly

Original Ecomely recipe.