Ginger Coconut Sticky Rice Pudding
This creamy sticky rice pudding infused with fresh ginger and coconut milk offers a fragrant, subtly sweet dessert with an Asian flair. This asian-inspired desserts ready in about 40 minutes layers rinsed glutinous rice, coconut milk, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup, rinsed glutinous rice
- 1 1/2 cups coconut milk
- 1/2 cup granulated sugar
- 1 tbsp grated fresh ginger
- 1/4 tsp salt
- 1/4 cup for garnish toasted shredded coconut
- 1 cup water
Instructions
- Step 1: Rinse 1 cup glutinous rice under cold water until the water runs clear, then soak it in 1 cup water for at least 4 hours or overnight.
- Step 2: Drain the soaked rice and transfer it to a medium saucepan with 1 1/2 cups coconut milk, 1/2 cup granulated sugar, 1 tbsp grated fresh ginger, and 1/4 tsp salt.
- Step 3: Bring the mixture to a gentle boil over medium heat, stirring frequently to prevent sticking. Reduce heat to low, cover partially, and simmer for 20-25 minutes until the rice is tender and the liquid is mostly absorbed, stirring occasionally.
- Step 4: Once the rice is creamy and cooked, remove from heat and let it sit covered for 5 minutes.
- Step 5: Spoon the sticky rice pudding into serving bowls and garnish each with 1 tbsp toasted shredded coconut for texture and a nutty aroma.
- Step 6: Serve warm or chilled according to preference.
Frequently asked questions
How long does Ginger Coconut Sticky Rice Pudding take to make?
Total time is about 40 minutes (10 min prep + 30 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Ginger Coconut Sticky Rice Pudding?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Ginger Coconut Sticky Rice Pudding?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Ginger Coconut Sticky Rice Pudding for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Ginger Coconut Sticky Rice Pudding?
Asian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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