Fiery Cheesy Coconut Pepper Rice Bake

A medium-spicy, fully vegetarian one-dish meal that layers coconut-scented sticky rice with chili-kissed roasted veggies and a gooey cheesy topping — satisfying, comforting, and built around your pantry.

Backstory: I wanted a bold, cheesy rice bake that leans on coconut for creaminess and hot sauce/chilli flakes for a steady, approachable heat. It’s great for sharing and reheats beautifully.

Ingredients

• 1 cup sticky (glutinous) rice (or regular short-grain rice if unavailable)
• 1 cup coconut milk + 1/4 cup water
• 1/4 tsp salt (for rice)
• 1 tbsp butter or oil, divided
• 1 medium sweet potato or potato, cut into 1/2-inch cubes
• 1 bell pepper, diced
• 1 small onion, thinly sliced
• 1/2 cup roasted corn or sweet corn
• 1/2–1 tsp chilli flakes (adjust to taste)
• 1–2 tbsp hot sauce (start with 1 tbsp for medium heat)
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 1 cup grated cheese (reserve a handful for topping)
• 2–3 triangular cheese slices, torn (optional, for extra melty pockets)
• Salt to taste
• Optional garnish: extra chilli flakes, a drizzle of coconut milk, or a spoonful of yogurt to cool if needed

Instructions

1. Preheat oven to 425°F (220°C).
2. Rinse the sticky rice until water runs mostly clear. In a pot combine rice, 1 cup coconut milk, 1/4 cup water, and 1/4 tsp salt. Bring to a gentle boil, reduce to low, cover tightly and simmer 12–15 minutes (or follow package directions). Remove from heat and let rest covered 10 minutes; fluff gently.
3. Toss sweet potato cubes, diced bell pepper, and sliced onion with 1/2 tbsp butter (or oil), 1/2 tsp salt, black pepper, and oregano. Spread on a baking sheet and roast 20–25 minutes until caramelized and tender.
4. In a skillet over medium heat, melt remaining 1/2 tbsp butter. Add roasted corn, chilli flakes, and cook 2 minutes to bloom the spice. Stir in hot sauce (start with 1 tbsp) and taste—add up to 1 more tbsp for a firmer medium heat. Remove from heat.
5. In a large mixing bowl, combine the fluffed coconut rice, roasted vegetables, and the spicy corn mixture. Stir in 1 cup grated cheese and torn triangular cheese slices so they’re distributed through the rice. Adjust salt and pepper.
6. Transfer mixture to a lightly buttered ovenproof baking dish. Sprinkle reserved grated cheese evenly over the top.
7. Bake 12–15 minutes at 425°F (220°C) until cheese is melted and the top is golden and bubbling. For a browned top, finish 1–2 minutes under a hot broiler—watch closely.
8. Let rest 5 minutes. Serve hot, finished with a light sprinkle of chilli flakes and an optional drizzle of coconut milk or a small spoon of yogurt to balance the heat.