Sticky rice pudding, sticky rice with coconut cream and mangoes

Sticky rice pudding, sticky rice with coconut cream and mangoes

During the year I avoid eating mangoes. They are mostly picked far from home before maturity to support the long journey. And even when ripe on our shelves, I find that they lack flavor and above all they retain an unpleasant green aftertaste.
But, at the moment, it is the plain season for mangoes in Spain. They are too good!

A delicious way to enjoy them is, as in Thailand, with sticky rice and coconut. It’s a delight.
In addition, with this dessert, you travel inexpensively.

I find that the term glutinous rice is not very salesy. We should rather say sticky. This rather special rice is steamed after soaking for a long time in water. The sauce, a coconut milk cream is added after cooking. It’s really simple, and delicious.

Sticky rice pudding:

250g sticky rice
250ml coconut milk
2 tbsp brown sugar
1 pinch of salt
1 mango

The day before, put the rice in a bowl of cold water and leave to soak.

Place a thin fabric in a steamer basket.
Heat a pan of water on which you will place the steamer basket.

Rinse the rice, then put it in it.
Cover and cook for about 30 minutes.
Stir halfway through cooking.

In a small saucepan, combine the coconut milk, sugar and salt.
Heat over low heat for a few minutes.

Sticky rice pudding, sticky rice with coconut cream

Put the cooked rice in a bowl and add a good half of the coconut cream. To mix together.
Let cool.

Serve the rice with the mango and the rest of the cream.

Thai sticky rice pudding

To finish: to make this dessert it is imperative to have sticky rice. I bought mine at an Asian grocery store. I’ve seen that you can also find them in supermarkets, in the world’s products department.


This rice does not keep. It is to be eaten immediately.

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