Coconut Sticky Rice Pudding

  • serves 4
Michael Smith
Michael Smith Chef at Home

Ease of Preparation: Easy
A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

84 Ratings
Directions for: Coconut Sticky Rice Pudding


1 can coconut milk

2 eggs

3 Tbsp sugar

1 Tbsp chai tea leave blend

1 cup raisins

1 cup flaked coconut

2 cup of leftover sticky rice (1 cup sushi rice or other white rice cooked with 2 cups water)


1. Preheat oven to 325°F.

2. In a large bowl, whisk together the coconut milk, eggs, sugar and tea.

3. Add raisins, coconut and rice and stir well.

4. Pour into a 2 qt baking dish and place into a roasting pan.

5. Pour enough water into the roasting pan to come halfway up the side of the baking dish and then place in the oven and bake for 45 minutes.

See more: Bake, Quick and Easy, Eggs/Dairy, Rice/Grain, Dessert, Chinese

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