5 Ingredients or Fewer

Thai Sticky Rice with TropicalĀ Fruit

May 14, 2013
0 Ratings
  • Serves 4
Author Notes

A simple, creamy coconut milk pudding that is a traditional Thai dessert. Yes, it is cooked in the microwave, but this gives the rice its perfectly al dente, shiny, and sticky quality that you are aiming for. The palm sugar is interchangeable with other sugars, and choose your favorite tropical fruit to accompany the rice. However, the Thai sticky rice is essential! Another sticky rice will do (I've used black sticky rice), but you can't beat the Thai stuff. —gabsimonelouise

What You'll Need
  • 1 cup Thai sticky rice
  • 4 tablespoons palm sugar, divided
  • 3/4 teaspoon salt, divided
  • 1 1/2 cups Thai coconut milk (unsweetened, full-fat), such as Chaokoh brand, divided
  • chopped fruit - as much of your favorite tropical fruit as you would like!
  1. Put sticky rice in a large microwaveable bowl, cover with water, and let soak at least 1 hour.
  2. Once rice has soaked for at least an hour, make sure there is about 10% more water in the bowl than rice. Then cover with a microwave-safe plate or cover, and microwave for 3 minutes. Take it out, stir it, and microwave for another 3 minutes. Add more water if it is looking dry. The object is to get shiny rice that is quite sticky. After the 2nd cooking, spread the rice out in a thin layer in an 8" x 8" pan or round pie pan.
  3. While the rice cooks in the microwave, make the thin sauce. Combine 3 tablespoons of sugar, 1 cup coconut milk, and 1/2 teaspoon salt in a small saucepan and cook just until salt and sugar have dissolved. Once dissolved, pour 3/4 of the sauce over the sticky rice in the pan. Stir together, and pour more sauce on top if it is looking dry. You can tell when the rice is wet enough when small puddles of sauce still remain on top of the rice after stirring. Spread the rice in a thin layer again, cover the pan with a towel, and let rest for 15 minutes.
  4. To make the topping sauce, combine 1 tablespoon of sugar, 1/4 teaspoon of salt, and 1/2 cup of coconut milk in the same saucepan used to make the thin sauce (if any of the thin sauce went unused, just leave it in there and cook it down with the topping sauce). Boil this mixture until sauce thickens and reduces by half.
  5. After 15 minutes, divide the rice into 4 bowls. Top with the topping sauce and chopped fruit! NOTE: eat right away (like, within 1 hour of making), otherwise the topping and thin sauce really soaks into the rice, making it mushy and slimy rather than al dente and sticky!
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