This is a classic and popular dessert from Thai cuisine. This rice pudding made with Thai sticky rice and flavored with coconut milk is the best of all! This tropical vegan dessert is perfect to serve for all occasions.
This Thai dessert is a popular street food and famous in every Thai restaurant. This is the one that we order every time but it is easy to make at home. Plan on soaking the rice, then steam the rice, and cook it in coconut milk. In about 45 minutes (other than soaking time), you will have the same irresistible dessert made in your home. Most South Asian cuisines have desserts based on coconut milk, and this Sago Fruit at Gulaman is a must try if you are a coconut lover as this is a fun tropical dessert.
Coming back to Thai sticky coconut rice, the following ingredients are required to make this delicious dessert.
Thai sticky rice - The key to making authentic sticky coconut rice is to use the sticky rice which is glutinous in nature. Regular rice can be used but may not give the same flavor and texture profile.
Coconut milk - Canned coconut milk is used in this recipe. Fresh homemade coconut milk can also be used.
Sugar - Sweetens the pudding. The quantity of sugar can be adjusted as per taste preference.
Mangoes - The perfect pair to serve this rice with.
Water - To cook rice
Cornstarch - to thicken the coconut sauce.
The nutty and creamy coconut, starchy sticky rice, and sweet mangoes are a heavenly combination of flavors. Whether you serve this hot, warm, or cool, this will easily become everyone’s favorite. This Thai version is one of our favorites and we love it equally like our traditional coconut and rice pudding/Thengai Arisi Payasam. They both are equally delicious and have a different flavor profile because of the sweeteners, variety of rice, and the form of coconut used. Try both the versions and you would like them both.
Soaking the rice
Soaking the rice is important. Soak for about 8-12 or even 24 hours for the best texture. That makes a huge difference when you devour each spoonful of this dessert.
Steaming the rice
Steaming the rice after soaking gives the perfect texture for the rice. Traditional Thai rice steamer can be used, or any steamer that you have can also be used. I used my traditional idiyappam steamer, and I used the same to make Vietnamese Xoi La Dua
This rice can be stored for up to two days in the fridge. Microwave in short cycles, about 30 seconds, and serve with fresh slices of mangoes.
Toasted sesame seeds could be sprinkled on top. Black rice can also be used instead of Thai sweet rice. We love both the versions, but Black rice versions ranks teeny tiny bit more in our family.
More Rice Recipes
One of the ways to make a quick( and healthy too) meal is using rice. It cooks quickly and adding veggies and some proteins like dals, beans makes a comforting meal not only for a weeknight meal but for any day. A bowl of plain rice with Tadka Dal, Rajma, Himachali Channa ke Khatta, Slow Cooker Moong Curry makes a heavenly meal, keeping everything simple.
Rice is versatile and can soak up all flavors. Herbs and veggies provide an easy avenue to flavor rice along with some spices, and is common in many cuisines across the world whether it is Instant Karuvepilai (Curry Leaves) Rice, Coconut Rice, Lemon Rice, Vaangi (Eggplant Rice)Bath , Cilantro Rice, Spanakorizo, Mujadara, Mexican Beans and Rice, the list goes endless..
The amazing grain which is rich in starch is also great for puddings. I grew up having different versions of kheers and payasams like . Every tradition has an addictive rice pudding for the festivities and are the easiest and tastiest. Try these Bakes Arroz Con Leche and you can make it with any rice, Rice Pudding with Jasmine Rice.
The story of how you can convert rice to delicious rice recipes doesn’t end. Sky's the limit! We make steamed dumplings (kozhukattais) and roti with rice flour. They can be made into noodles (idiyappam) or yeasted bread loves, Wild Rice and Onion Bread. Cooked and flavored rice are great to fix another meal like these Roasted Red Peepr Black Bean and Rice Enchiladas or turn them into burritos.
Thai sweet rice - 1 cup
Coconut milk - 1 cup
Sugar - ⅓ cup
Mangoes - sliced
For the coconut sauce
Coconut milk - ½ cup
Water - 2 tbsp
Cornstarch - 1 tsp
Sugar - 3 to 4 tbsp
Rinse and soak the rice in water for 8-12 hours.
Drain the water, set your steamer, distribute the rice evenly on your steamer and steam for 15 minutes.
In the meantime, mix cornstarch in water and add it to half cup of coconut milk. Add the sugar, mix and simmer for 2-3 minutes until it begins to boil and thicken. Remove from the flame and transfer to a serving bowl.
Heat the coconut milk in a heavy bottomed sauce pot with sugar, when it begins to boil, add the steamed rice, and mix.
cover, set aside for the rice to soak up the sweet coconut milk.
To serve, place a portion of the sweet coconut rice on a plate or a plate lined with a banana leaf. Drizzle a little coconut sauce over, serve with fresh slices of sweet mangoes.