Inspired by Indian Kheer, Thai Mango Sticky Rice & COVID pantry remains (namely lots of frozen peaches and a few remaining canned goods). PS- This made a ton of rice pudding (like 10+ servings) – should’ve made 1/2 as much, but it’s delicious so I know it will get eaten…
- 1.5 c sushi rice (cooked per package directions) to approx 4c
- 2 Tbsp of sugar and punch of salt (mixed in rice water)
- 1/2 carton almond milk
- 1 can sweetened condensed milk
- 1 can (15oz) coconut milk
- 1 – 1.5c chopped fruit (we used peaches & 1/2 can of drained mandarin oranges – with goal to simulate mango)
- 1/3 c pistachios
- 2 tsp cardamom ground
- 3/4 tsp cinnamon
Suggestions for substitutions:
- Use whatever rice you have and cook according to package.
- Frozen mango would have been awesome, or a large can of “fruit salad” would work. Or just use the mandarins. Use what you have!
- Any nuts (or no nuts) could work.
- Milk – I would’ve liked 2 cans coconut milk (for flavor) and 1 can sweetened condensed with regular milk for volume. Again, use what you have – if you have evaporated milk instead of sweetened, try adding brown sugar to taste…
- I like cardamom (a lot) – not everyone does so feel free use 1tsp vanilla, 1-2 tsp cinnamon or whatever to your own tastes
Cook the rice first. I recommend combining the milk(s) into a separate pot for heating & mix in the raining ingredients. This way you can also decide how much rice you want to add or how soupy you like it.
3 hours later… the sushi rice soaked up every last drop of liquid and got pretty firm… stiff enough to support a spoon! Ha, ha!
Added the remaining almond milk to loosen it up. Lesson 1: Be careful with your type of rice (if you have a choice which we did not)! Lesson 2: Needed more liquid/less rice. Still delicious, so not complaining. Now it’s porridge for breakfast tomorrow! (Turns out it seemed like a lot but only will make 2 rounds – 10 teacup servings – for my crew.)
Pantry of Creativity 