If you’re a fan of Thai food, you probably know that we love sticky rice in our desserts. We pair it with so many things, from mango in mango sticky rice to banana in khao tom mud. Some of you might find sticky rice a bit too heavy after an actual meal, but to us, it’s no different from a piece of cheesecake, in the sense that it completes the meal.
So yeah, there are quite a few Thai sticky rice desserts out there, but the one I’m sharing with you all today is one of the easiest (if not the easiest!) Thai sticky rice desserts to make ever. Aaaaand this dessert is…(drumroll)…Thai sticky rice pudding with corn.
Basically this dessert requires only five ingredients, if you’re not looking to add any color to the rice that is, and you really don’t have to. Considering most of you will already have sugar and salt, you’ll have to buy only three more ingredients, which are uncooked sticky rice, corn and coconut cream. Yes, this Thai dessert is vegan! I’m so happy that all you vegetarians and vegans can enjoy this easy rice pudding.
For those of you who do want a bit of color, you can use dried butterfly pea flowers for the blue like I do in this recipe. Or you can use pandan leaves for the green. Normally, if we want to add any color to this dessert at all, we would use the juice of some natural ingredient. Though, if you buy or eat this dessert out somewhere in Thailand, be aware that some people may use synthetic food coloring.
Because this Thai sticky rice pudding dessert is mostly carbs, I wouldn’t recommend it after a pasta or pizza or anything loaded with carbs. I mean, we Thais can manage it after a meal filled with rice, but I do think it would be more balanced after something like a chicken salad. However, feel free to do what makes you happy!
I feel like I also need to mention that apart from being a really simple yet delish Thai dessert, this sticky rice pudding is pretty much a one-pot dessert! Although you have to cook the corn in a pot and heat the coconut cream in a bowl, but hey, you can use the same pot for the corn and the pudding and in the end a pot and a bowl won’t be so bad, right?
One last thing – don’t forget to soak the rice in advance. This is really important! It will make your rice pudding nice and soft. 🙂
Thai Sticky Rice Pudding with Corn Recipe
- 1 cup uncooked sticky rice soaked for 2-3 hours
- 3 cups water
- ⅓ cup sugar
- 1 cup corn cooked
- ⅓ cup coconut cream
- 1 pinch salt
For the Blue Color (Optional)
- 1 handful dried butterfly pea flowers
- 50 milliliters boiling water
- Add rice and water to a pot and cook over medium heat for about 15-20 minutes or until the rice is done. Occasionally stir the rice so that it doesn't burn or stick at the bottom of the pot.
- When the rice is done, add sugar and corn and stir until the sugar is fully dissolved. Remove from heat.
- Add coconut cream and salt to a bowl and heat in the microwave for about 30-45 seconds.
- To serve, split the sticky rice pudding between 3-4 dessert bowls and pour the coconut cream over each.
Please remember to pin me! 🙂
All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.