Slow Cooker Coconut Mango Sticky Rice Pudding
Equipment
- Slow Cooker
- Measuring Cups
- Knife
Ingredients
- 1 cup glutinous rice
- 1 (14-ounce) can coconut milk, divided
- 1/2 cup water
- 1/3 cup sugar
- 1/4 teaspoon salt
- 2 ripe mangoes, peeled and diced
- 1/4 cup toasted coconut flakes
Instructions
- Rinse the glutinous rice under cold water until the water runs mostly clear, then drain well and add it to the slow cooker.
- Pour in 1 cup of the coconut milk along with the water, sugar, and salt. Stir to combine.
- Cover and cook on low for 3 hours, stirring once halfway through to keep the rice from sticking to the bottom.
- Stir in the remaining coconut milk and cook for 30 more minutes until the pudding reaches a thick, creamy consistency.
- Turn off the heat and let the pudding sit for 10 minutes. Divide into bowls and top with diced mango and toasted coconut flakes before serving.
Notes
Stir the pudding once more after cooking if it thickens too much on standing, and add a splash more coconut milk to loosen it. The toasted coconut flakes give a nice crunch that contrasts the soft rice, so add them just before serving rather than during cooking. Leftovers keep well in the fridge for two days and reheat gently with a little extra coconut milk to restore creaminess.
Course: Dessert
Cuisine: Thai
Equipment: Slow Cooker, Measuring Cups, Knife
Cuisine: Thai
Equipment: Slow Cooker, Measuring Cups, Knife