One of my weakest moments to food comes in the form of Rice Pudding. The memories of my great-grandmother in the kitchen making rice pudding for me are one of my fondest. As my palate grows I am always searching for new and interesting twists on old classics. This Thai Coconut Sticky Rice Pudding is a sure fire way to make any stomach happier!
Thai Coconut Sticky Rice Pudding Ingredients:
1/2 cup of Thai sweet rice
1 can of coconut milk
4 tbsp sugar (more to taste)
1 mango
1 tsp sesame seeds
Directions: Soak the Thai sweet rice for 30 minutes in water, then drain. Open the can of coconut milk and remove the thick coconut cream that is located at the top. Use the liquid that has settled in the bottom of the can to cook the rice along with 2 tbsp of the sugar. You may need to add a little bit of water to that as well. The rice will become sticky as it cooks and absorbs the liquid. Test the rice to ensure it is cooked through and watch it carefully so it doesn’t burn.
While the rice continues to cook, pour the thick coconut cream that you have scooped out of the can, into a saucepan with the other 2 tbsp of sugar. Bring the cream and sugar mixture to a boil and then reduce to a simmer for 10 minutes. Be sure to stir the mixture often during the cooking process. Taste the mixture to check the sweetness of the coconut milk cream. You may like it sweeter and can add more sugar if you choose.
Once your rice and cream mixture have finished cooking, remove both from their heat sources. Divide the rice onto two plates (you can use a small bowl to form and shape the rice), pour some of the coconut milk cream over the rice and sprinkle with sesame seeds. Serve with sliced mango for added flavor and nutrition. Alternatively you can use the coconut milk cream to cover the rice completely to make it creamier. Enjoy your Thai Coconut Sticky Rice Pudding!
This Thai Coconut Sticky Rice Pudding recipe makes 2 servings. Consider checking out my quick and easy Watermelon Lemonade recipe to accompany your dessert. Enjoy!
- 1/2 cup of Thai sweet rice
- 1 can of coconut milk
- 4 tbsp sugar (more to taste)
- 1 mango
- 1 tsp sesame seeds
- Soak the Thai sweet rice for 30 minutes in water, then drain.
- Open the can of coconut milk and remove the thick coconut cream that is located at the top. Use the liquid that has settled in the bottom of the can to cook the rice along with 2 tbsp of the sugar. You may need to add a little bit of water to that as well.
- The rice will become sticky as it cooks and absorbs the liquid. Test the rice to ensure it is cooked through and watch it carefully so it doesn't burn.
- While the rice continues to cook, pour the thick coconut cream that you have scooped out of the can, into a saucepan with the other 2 tbsp of sugar. Bring the cream and sugar mixture to a boil and then reduce to a simmer for 10 minutes. Be sure to stir the mixture often during the cooking process. Taste the mixture to check the sweetness of the coconut milk cream. You may like it sweeter and can add more sugar if you choose.
- Once your rice and cream mixture have finished cooking, remove both from their heat sources.
- Divide the rice onto two plates (you can use a small bowl to form and shape the rice), pour some of the coconut milk cream over the rice and sprinkle with sesame seeds.
- Serve with sliced mango for added flavor and nutrition.
- Alternatively you can use the coconut milk cream to cover the rice completely to make it creamier. Enjoy!
- This Thai Coconut Sticky Rice Pudding recipe makes 2 servings. Consider checking out my quick and easy Watermelon Lemonade recipe to accompany your dessert. Enjoy!
