Coconut Sticky Rice Pudding

Disclaimer – this is in no way a Chinese recipe, but I put it together this weekend, inspired by a Food & Wine recipe from Pok Pok in Thailand, and it was so good I had to share! And it works wonderfully at the end of a Chinese meal. And it’s very simple. And it used up yet another can from the pantry I’m trying to clean out before we move, although after last night’s earthquake, I’m not sure cleaning out the dry goods is a great idea just yet…. Glutinous rice is short grain rice that is the basis for a lot of Japanese dishes such as mochi – it cooks up very sticky and lends itself well to sweet concoctions. You could try using a medium-grain rice, such as Jasmine, but your pudding will not be as sticky. The pudding is delicious with a tropical fruit, such as mango, but it’s also good on its own.


  • 12 oz glutinous rice – I used white, but brown or mixed would work equally well.
  • 1 12-oz can coconut milk (reduced fat is fine, but remember – coconut contains “beneficial fats” so why not splurge just once?)
  • 1/4-1/2 c sugar – use white if your rice is white, brown or raw cane if you’re using brown rice.
  • 1/2-1 tsp sea salt


  1. Soak and cook the rice according to the Basic Steamed Rice post.
  2. While the rice steams, combine the coconut milk, sugar, and salt in a pot, then bring it to a boil, reduce it to a simmer, and cook, stirring occasionally for approximately 5-10 minutes until it is slightly reduced.
  3. Mix the coconut milk with the warm rice, adjust the seasoning, transfer to a bowl, then serve or allow it to come to room temperature or chill it before serving.

do ahead:

The pudding can be made up to a day ahead of time. If you would prefer to serve it warm or hot, place it in a steamer until heated to the desired temperature, usually 15-20 m. It can also be microwaved on low power, but the steamer seems to make for a better texture.

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