A Taste of the Tropics
I remember the first time I made Tropical Sticky Rice Pudding. It was a bright, warm morning, and I had just picked up fresh mangoes and kiwis from the market. The vibrant colors and the thought of combining them with creamy, comforting rice pudding immediately excited me. I had always loved traditional Thai sticky rice desserts, but I wanted to create something a little lighter and perfect for breakfast. As I stood by the stove stirring the sticky rice, I could already imagine the fresh fruits beautifully laid out on top of the pudding. This Tropical Sticky Rice Pudding was going to be a colorful, healthy treat.
Building Flavors
Cooking Tropical Sticky Rice Pudding is all about patience and love. The rich aroma of brown sticky rice simmering in almond milk fills the kitchen with warmth, while the vanilla adds a sweet, fragrant touch. I like to toss in a ripe banana while the rice cooks; it melts down, adding natural sweetness without overpowering the dish. This pudding is a simple, soothing creation, and I love how it brings together tropical flavors in such a harmonious way. The idea of layering fresh mangoes, kiwi, and pineapple over the soft pudding was a game changer for me.
Adding Freshness
When it comes to the fruit toppings, I always make sure to use the ripest, juiciest fruits I can find. The combination of sweet mango, tangy kiwi, and juicy pineapple adds a burst of freshness that perfectly complements the creamy pudding. Sometimes, I like to get a little creative by adding a sprinkle of toasted coconut flakes for extra crunch. The balance of textures and flavors is what makes Tropical Sticky Rice Pudding so special. It’s a dessert that feels indulgent but is light enough to enjoy for breakfast or even as an afternoon snack.
A Versatile Delight
One of the best things about Tropical Sticky Rice Pudding is its versatility. You can easily swap the fruits for whatever is in season—berries, peaches, or even papaya. It’s also vegan and gluten-free, which makes it a great choice for sharing with friends who have dietary preferences. Every time I make this dish, I’m reminded of sunny days and the joy of working with simple, wholesome ingredients. It’s a dish that not only satisfies your sweet tooth but also nourishes the soul.
Table of Contents
Chef’s Notes- Tropical Sticky Rice Pudding
- Rice Texture: Sticky rice requires proper hydration to achieve its signature soft, chewy texture. Make sure the lid stays on while simmering to lock in the steam and moisture.
- Preventing Sticking: Stir occasionally while cooking to prevent the rice from sticking to the bottom of the pan, but not too frequently, as this might disrupt the even cooking of the rice.
- Banana Sweetener: The ripe banana naturally sweetens the pudding, but feel free to adjust sweetness by adding maple syrup or another sweetener after cooking if needed.
- Consistency Control: If the pudding is too thick after simmering, add a splash of plant milk to loosen it up before serving. Conversely, if too runny, simmer uncovered for an extra minute or two.
- Make Ahead: The pudding can be made ahead and stored in the fridge for up to 3 days. Reheat gently with a bit of extra plant milk for breakfast or a snack.
- Serving Tips: For a beautifully presented dish, slice the fruits just before serving to maintain their vibrant colors. Garnish with mint or toasted coconut for added elegance.
- Rice Variety: Brown sticky rice gives this pudding a slightly nutty flavor. For a smoother texture, try white sticky rice or a mix of both.
Tropical Sticky Rice Pudding
Dive into a bowl of Tropical Sticky Rice Pudding, a delightful twist on a classic Thai dessert! This creamy, luscious pudding is made with sweet brown sticky rice and topped with vibrant tropical fruits like kiwi, mango, and pineapple. Perfect for breakfast or a healthy dessert, this dish is sure to impress with its eye-catching colors and tantalizing flavors. Inspired by the simplicity of Katie Simmons’ recipes, this pudding is both nutritious and delicious.
4
servings10
minutes30
minutes260
kcal5
minutes45
minutesKeep the screen of your device on
Ingredients
- Rice Base
3/4 cup brown sticky rice (sweet brown rice)
1 1/2 cups unsweetened almond milk (or any plant milk like soy or cashew)
1 ripe banana, roughly chopped
1 tbsp pure vanilla extract (or seeds from 1 vanilla bean pod)
- Fruit Toppings
1 kiwifruit, peeled and sliced
1/2 cup fresh mango slices
1/2 cup fresh pineapple chunks
- Alternative Ingredients:
Rice: Substitute with white sticky rice or jasmine rice.
Plant Milk: Use coconut milk for a richer flavor.
Banana: Replace with 2 tablespoons of maple syrup for sweetness.
Vanilla Extract: Use almond extract for a different flavor profile.
Fruits: Substitute with berries or peaches.
Directions
- Cooking the Rice – In a medium saucepan, combine the brown sticky rice, unsweetened almond milk, chopped banana, vanilla extract (or vanilla bean seeds), and 1½ cups of water. Bring the mixture to a boil over medium heat.
- Simmering – Once boiling, reduce the heat to low and cover the saucepan. Let it simmer for about 25 minutes until the rice is tender and has absorbed most of the liquid.
- Final Touches – Remove the lid and cook for an additional minute to thicken the pudding to your desired consistency. Stir occasionally to prevent sticking.
- Serving – Remove from heat and let it rest for 5 minutes. Serve the pudding warm or chilled. Top with sliced kiwi, mango, and pineapple before serving.
Equipment
- chef’s knife
- cutting board
- medium saucepan
- mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 260kcal
- Carbohydrates: 57g
- Protein: 4.7g
- Fat: 1.9g
- Saturated Fat: 0.2g
- Cholesterol: 0mg
- Sodium: 3mg
- Potassium: 150mg
- Fiber: 2.5g
- Sugar: 11g
- Vitamin A: 2IU
- Vitamin C: 15mg
- Calcium: 10mg
- Iron: 4mg
FAQs- Tropical Sticky Rice Pudding
Can I use regular rice instead of sticky rice?
Yes, you can substitute with jasmine rice or any short-grain rice, but the texture will be less chewy and dense compared to sticky rice.
How do I make this recipe extra creamy?
Swap almond milk with coconut milk or add a couple of tablespoons of coconut cream at the end for a richer, creamier texture.
Can I make this pudding in advance?
Absolutely! The pudding can be made a day in advance and stored in the fridge. Just add a splash of plant milk when reheating to restore its creamy texture.
Can I freeze the pudding?
While it’s best enjoyed fresh or chilled, you can freeze the pudding in an airtight container for up to 1 month. Defrost in the fridge overnight and stir in some plant milk to refresh the texture.
What other toppings work well with this dish?
Besides tropical fruits, you can try adding fresh berries, shredded coconut, nuts, or even a drizzle of honey or maple syrup for a little extra sweetness.
