I’ve discovered a new kind of comfort food. This thing. A Thai-style rice pudding if you will. Warm, gooey, coconut-y and made oh-so-colourful with Alphonso mangoes. Ahhh.
I’ve been wanting to make this for ages, and now that mango season is finally here, I made a million trips and calls to various different stores for sticky rice. I finally found it sold as ‘sushi rice’ at Nature’s Basket and was lucky enough to find a pre-cooked version too, though not very easy on the pocket.
The recipe is from here, with reduced sugar and a bit of guess-timation on the amount of rice needed. Using pre-cooked rice is convenient, though I did have to improvise a bit when I realised the coconut milk wasn’t soaking in the way it would have if the rice was just off the stove. More on that in the method below.
The next time I make this, I will play around with the proportions more and possibly reduce the coconut milk. The pudding-y nature of this dish means you can’t serve it out on a plate, it’ll just spread everywhere. It needs to be served in a cup, glass or bowl. Reducing the milk will probably result in a more solid version. It thickens the longer you leave it standing, but I had to catch the afternoon light so couldn’t wait for that! In about two hours it had firmed up to what I’d expected.
The mangoes are A MUST. Or as the original recipe writer suggests, other fruits too. They add a burst of colour and complement the flavour of the rice which would otherwise get monotonous.
By itself, it won’t be the prettiest dessert you’ve ever seen, but it will be unusual. Sweet and sticky and tons of flavour. I felt getting used to the taste of sticky rice takes a while, I’m tempted to try this with Basmati too! Sort of like a coconut kheer 🙂 It’s heavy, thanks to the coconut milk, I can’t do more than a few bites at a time as dessert. Or you could make a meal of it?
I will list this recipe with the changes I made and the ones I plan to make in the future. Hope it works out great for you!
What you’ll need:
1 cup pre-cooked sticky rice/sushi rice/glutinous rice (if you can only get hold of uncooked rice, follow the cooking instructions in the original recipe)
1/2 cup coconut milk (I used Dabur)
2 tbsps caster sugar
1/2 inch scraped vanilla bean (optional, I couldn’t really taste it though its little black specks add some colour)
1/4 tsp salt
1 Alphonso mango, cubed
What to do:
1. In a saucepan on low heat, bring the coconut milk and vanilla to a light simmer. Turn off the heat and allow the vanilla to infuse for about 15 minutes.
2. Now heat the coconut milk with the salt and sugar, stirring till the salt has dissolved completely. If you are not using vanilla, this step is where you begin.
3. Add the rice and stir till well coated and the mixture starts to thicken a bit. This helps break down any lumps in the cold rice. Turn off the heat and allow to rest for 15 minutes.
4. Tip into a bowl and top with the chopped mango, serving with some more on the side. Eat immediately! Reheating isn’t the best option for this kind of rice 🙂