Could I make this using sticky (sweet, glutinous) rice from the Asian market? Would I need to make any adjustments?

To aagersi's good advice, I'd add this: Soak for at least four hours, then drain the rice well. Although this recipe calls for cooking the rice covered, I strongly recommend that you take the lid off three or four times during that last hour of cooking to stir the rice, especially scraping the bottom. Sticky rice tends to clump on the bottom of the pan. At the end of that cooking hour, stir the pudding one last time, and then put the lid back on and let it sit for at least 20 - 30 minutes. Check the consistency after that waiting period. It may be too thick (in fact, it probably will be) so stir in a bit more milk - whole milk only, please - if it is.

An alternative - what I'd do - is to find a recipe for rice pudding that calls for sticky rice, and use that base recipe, adding the blueberries and sesame crumble after the pudding is cooked. ;o)

Glutinous rice has to be soaked before cooking, I think that should be in milk as well, and be ready to add more milk to the pudding as well. It will be more sticky! But I think also delicious, luckily it’s a non-fussy recipe!