How to Make Steamed Coconut Mango Sticky Rice Pudding
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Rinse rice thoroughly and combine with water in a small saucepan.
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Bring to a boil, cover, reduce heat, and simmer 30–35 minutes until tender and sticky.
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Stir in coconut milk, sweetener, vanilla, and salt. Simmer gently 5 minutes until creamy.
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Remove from heat and let cool 10 minutes.
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Spoon into serving bowls and top with fresh mango slices.
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Serve warm or chilled.
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Pro Tips for Perfect Steamed Coconut Mango Sticky Rice Pudding
- Prep Ahead: Plan for chill time so the texture sets properly before serving.
- Storage: Keep refrigerated in an airtight container; serve chilled for the best texture.
- Substitutions: If you’re out of short-grain brown rice, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: If it feels soft, give it a bit more chill time—desserts like this firm up as they cool.
Frequently Asked Questions
How do I store Steamed Coconut Mango Sticky Rice Pudding?
Keep in an airtight container in the fridge; it holds well for several days. For best texture, serve chilled.
Can I freeze Steamed Coconut Mango Sticky Rice Pudding?
Yes—freeze in a single layer until firm, then transfer to a freezer bag or container. Thaw in the fridge for best texture.
What can I substitute for short-grain brown rice?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
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