Monday, June 8, 2015

Super Simple Sticky Rice Pudding

Sticky rice with a separate coconut syrup.
Found at Ao Nang, Thailand.
Sticky rice with mango - my kids LOVED it in Thailand. But, most Thai restaraunts we've visited (okay all!) do not serve this delicious dessert. So, sometimes you need to make it happen at home.

While sticky rice itself has a sweet taste, making a separate syrup can be a bit time consuming and create more mess. So, I wanted to make it a bit easier and hopefully just as tasty. Making it as a pudding in a rice cooker or crock pot means you can basically forget about it while you go about the rest of your cooking or hanging out with the family!

Read about our visit to Thailand here.

We didn't have a glutinous rice, and really, I wash rice for arsenic reasons anyway, so even the most glutinous of rices will be a bit less sticky for me anyway!

Ingredients for sticky rice:

1 cup rice
1 can coconut milk (don't use low fat!)
1 can of water
1 tsp vanilla
1/2 c natural cane sugar 
Nuts of your choice (optional)

Making sticky rice:

In a rice cooker or crock pot:

Rinse rice. Add all ingredients and set for the "white rice" setting. Add milk at the end if you want it thinner, and mix well, or let it be!
On the stove:

Rinse rice.

Add coconut milk to the rice, using the same can you can fill it with water and use that to get more of the coconut milk fat out. Stir. Add other ingredients, bring to a boil. Stir well, place a cover on it and put it on extremely low heat. Stir to prevent burning, every 5-10 minutes. Cook until liquid is absorbed and rice sticks together, around 40 minutes. 

Serve with fruit. If you want it more sweet you can drizzle honey or real maple syrup atop it! If you used actual "sweet" Thai sticky rice, you may not need it!

Which fruit would you serve with this sticky rice?