Coconut Sticky Rice Pudding with Corn (ข้าวเหนียวเปียกข้าวโพด) and Winners of Battle Corn
>> Friday, July 16, 2010
Here's an easy, comforting, down home snack-cum-dessert enjoyed throughout Southeast Asia, if not wider. The types of rice used differ from culture to culture; so do, of course, the names. In Thailand, long grain glutinous rice is used.
For this batch, I stuck with my tried-and-true sticky rice:water ratio of 1:5 and cooked the rice according to the way I was taught. After I'd shut off the stove and let the rice continue to soften in a covered pot, I added to it kernels from two fresh ears of corn. Post-sweetening sticky rice and corn pudding was then served warm with moderately-salted coconut milk drizzled on top.
9 comments:
I love the rice pudding. I can't wait to make some.
mmm that looks so good!
Congratulations to the winner, those fritters look amazing.
the coconut sticky rice, I can only image is a winner. I have got to make it because if my hubby ever found out I saw this recipe and did not make it for him, there'd be trouble.
1. The coconut rice pudding sounds good. I was actually thinking about making an Indian rice pudding this week :)
2.This is my first time visiting your blog...and I really REALLY enjoyed my visit. I'm sure I'll be back.
We just made some creamy grits w. corn. Not exactly the same thing, but this post made me think of it. :) Looks tasty!
Wow Leela! Thank you very much for picking my corn fritter recipe. I am jumping for joy. With kind regards, Juno
do you salt the coconut milk yourself ...? if so, how much do you use?
asiansupper - Yup. Skim the thick, creamy part that rises to the top of the can (closest thing to หัวกะทิ you can get from canned coconut milk -- assuming you use canned coconut milk) and stir the salt into it. About 1 teaspoon of salt for every 3/4 cup of coconut milk works best for me.
great, thanks!
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