Asian Flavour -
Thai Sticky Pudding Recipe

This Thai Sticky Pudding Recipe is very flavourful as well as rich and filling. Together with the fruit, you have a healthy dessert or snack that can be eaten anytime. In Asia, a rice pudding is called sticky pudding, probably because it will "sticky" to your ribs.

The combination of the coconut sauce with the exotic fruit and creamy rice pudding is absolutely delicious in this sticky rice dessert recipe. If you do not like mangoes - you can substitute any fruit of your choice since nearly any fruit compliments the coconut.

In this simple sticky rice pudding recipe, I have included the recipe for making the sticky rice pudding from scratch - but you can use pre-cooked rice as well and still achieve that exotic flavour.

Thai Sticky Pudding Recipe

Ingredients:

• 1/2 cup (120 ml) Jasmine Rice or 1 cup (240 ml) pre-cooked rice

• 1 3/4 cups (420 ml) milk

• 1- 2 ripe mangoes, or other fruit - cut into bite-size pieces or 1 pkg frozen mango or other fruit

• 1/2 cup (120 ml) sugar

• 1 can coconut milk

• 2 tsp. (10 ml) coconut flavoring

• 1 tsp. (5 ml) vanilla

• 2 tsp. (10 ml) cornstarch dissolved in 2 Tbsp. (60 ml) milk

Method:

Sticky Rice Pudding For Uncooked Rice

1. Place the milk, 1/4 cup (60 ml) coconut milk, 1/4 cup (60 ml) sugar and 1 tsp (5 ml) coconut flavouring into a medium sized sauce pan.

2. Bring just to a boil. Add the rice, bring to a slow boil again, and stirring constantly, cook over low heat until rice is cooked and a thick sticky pudding consistency is achieved.

Sticky Rice Pudding For Pre-cooked Rice

1. Place precooked rice, milk, 1/4 cup (60 ml) coconut milk, 1/4 cup (60 ml) sugar and 1 tsp (5 ml) coconut flavouring into a medium sized sauce pan.

2. Bring just to a boil, stirring to break up any lumps. Lower heat to simmer, and stirring constantly allow to thicken to desired sticky pudding consistency.

For the Sauce:

1. In a medium sized sauce pan, over medium heat, warm up the rest of the can of coconut milk, 1/4 cup (60 ml) sugar, 1 tsp. (5 ml) coconut flavouring (optional) and 1 tsp. (5 ml) vanilla flavouring. Stir to blend all the ingredients together.

2. Add the cornstarch (dissolved in the milk) to the sauce and stir constantly until it thickens. Remove from heat. Tip: Do not allow it to come to a boil or you will lose the coconut flavor.

3. Taste-test - add more sugar if desired or more coconut milk.

To Serve this Sticky Pudding Recipe:

1. Put the sticky rice pudding in individual bowls.

2. Spoon the coconut sauce over the sticky rice. Add the fresh fruit.

Notes:

Other fruits to substitute: strawberries, kiwis, canned pineapple, canned tropical fruits (mixed), or your personal favourites.

This recipe for sticky pudding can be served cold, warm, or at room temperature, as desired.

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