Are you looking for a delicious and sweet dessert to impress your family and friends? Look no further than these 18 mouth-watering sweet rice recipes from around the world! From the creamy coconut and mango sticky rice of Southeast Asia to the richly flavored saffron rice pudding of the Middle East, there’s something for every taste and occasion.
In this article, we’ll take you on a culinary journey across cultures and continents, exploring the diverse ways that sweet rice is prepared and enjoyed. Whether you’re in the mood for a light and refreshing dessert or a rich and decadent treat, these recipes are sure to satisfy your cravings. So grab a spoon and let’s dive into the world of sweet rice!
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Coconut Mango Sticky Rice
This sweet and savory rice dish combines the creamy richness of coconut milk with the vibrant flavor of mango, perfect for a unique side or main course.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1/4 cup unsweetened shredded coconut
– 1 ripe mango, diced
– 1/4 cup granulated sugar
– 1 tablespoon vegetable oil
– Salt to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Rinse the rice and combine with water in a medium saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes or until the water is absorbed.
2. In a separate pan, heat the oil over medium heat. Add the shredded coconut and cook, stirring frequently, until lightly toasted (about 5 minutes).
3. Add the diced mango, sugar, and salt to the pan with the coconut. Cook for an additional 2-3 minutes or until the mango is tender.
4. Once the rice is cooked, fluff it with a fork and stir in the coconut-mango mixture.
5. Serve warm or at room temperature, garnished with fresh cilantro leaves if desired.
Cooking Time: Approximately 30-40 minutes
Thai Black Sticky Rice Pudding
This creamy dessert is a popular treat in Thailand, made with sticky rice, coconut milk, and a touch of black sesame seeds for added depth.
Ingredients:
– 1 cup glutinous black rice (also known as “black sticky rice”)
– 2 cups water
– 1/4 cup granulated sugar
– 1/2 cup coconut milk
– 1 tablespoon vegetable oil
– 1 teaspoon salt
– 1/4 teaspoon ground black sesame seeds
Instructions:
1. Rinse the glutinous black rice thoroughly and soak it in water for at least 4 hours or overnight.
2. Drain and cook the rice according to package instructions. Typically, this requires a 1:1 ratio of rice to water, brought to a boil then reduced to a simmer until the water is absorbed.
3. In a separate saucepan, combine sugar, coconut milk, vegetable oil, salt, and black sesame seeds. Heat over low heat, stirring constantly, until the sugar dissolves.
4. Once the cooked rice has cooled slightly, mix it with the coconut milk mixture. Stir well to combine.
5. Pour into individual serving cups or a large serving dish. Refrigerate for at least 2 hours before serving.
Cooking Time: Approximately 30 minutes (including soaking time)
Pandan Sweet Rice with Custard
A sweet and aromatic rice dish infused with the flavors of pandan leaves, perfect for a special occasion or everyday delight.
Ingredients:
– 1 cup uncooked white glutinous rice (also known as “sweet rice”)
– 2 cups water
– 1/4 cup pandan extract or 2-3 fresh pandan leaves
– 1/4 cup granulated sugar
– 1/2 cup whole milk
– 2 large egg yolks
– 1 tablespoon unsalted butter, melted
– Salt to taste
Instructions:
1. Rinse the rice and soak it in water for at least 4 hours or overnight. Drain and set aside.
2. In a medium saucepan, combine the pandan extract (or fresh leaves), sugar, and 1 cup of water. Bring to a boil, then reduce heat and simmer for 5 minutes.
3. Add the rice to the saucepan and stir well. Cook for an additional 10-12 minutes or until the liquid is absorbed and the rice is cooked.
4. In a separate bowl, whisk together the milk, egg yolks, and melted butter. Gradually add this mixture to the cooked rice and stir until well combined.
5. Season with salt to taste.
Cooking Time: 25-30 minutes
Vietnamese Sweet Rice with Mung Bean
This traditional Vietnamese dessert is a staple at many family gatherings and celebrations. The combination of sweet glutinous rice, creamy mung bean paste, and crunchy toasted coconut flakes creates a delightful and satisfying treat.
Ingredients:
– 1 cup glutinous rice
– 2 cups water
– 1/2 cup mung beans, soaked overnight and drained
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 cup coconut milk
– 1 tablespoon vegetable oil
– 1/4 cup toasted coconut flakes
Instructions:
1. Rinse the glutinous rice and cook according to package instructions with 2 cups of water.
2. In a blender or food processor, combine soaked mung beans, sugar, and salt. Blend until smooth and creamy.
3. Add coconut milk and blend until well combined.
4. Heat the vegetable oil in a pan over medium heat. Pour in the mung bean paste and cook for 5 minutes, stirring constantly.
5. Once the rice is cooked, fluff it with a fork and mix in the mung bean paste.
6. Sprinkle toasted coconut flakes on top and serve warm or at room temperature.
Cooking Time: 30-40 minutes
Filipino Biko (Sweet Sticky Rice Cake)
A classic Filipino dessert, Biko is a sweet and sticky rice cake made with glutinous rice, coconut milk, and sugar. This simple recipe yields a delicious and authentic Filipino treat.
Ingredients:
– 1 cup glutinous rice
– 2 cups water
– 1/4 cup coconut milk
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 tablespoon vegetable oil
– 1/2 cup grated coconut (optional)
Instructions:
1. Rinse the glutinous rice and soak it in water for at least 4 hours or overnight.
2. Drain and wash the rice thoroughly, then combine with coconut milk, sugar, salt, and vegetable oil in a pot.
3. Cook over medium heat, stirring constantly, until the mixture thickens and forms a sticky paste (about 20-25 minutes).
4. Remove from heat and let cool slightly. If desired, stir in grated coconut.
5. Shape into small cakes or logs, depending on preference.
Cooking Time: 20-25 minutes
Tips:
– Use short-grain glutinous rice for best results.
– Adjust the amount of sugar to taste.
– Biko is best served fresh, but it can be stored in an airtight container at room temperature for up to 3 days.
Chinese Eight Treasure Rice Pudding
This traditional Chinese dessert combines the comforting warmth of rice pudding with the sweetness of eight treasures, including dates, apricots, and pistachios. Perfect for a cozy evening or special occasion.
Ingredients:
– 2 cups cooked white rice
– 1 cup whole milk
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 teaspoon cornstarch
– 1/2 cup dried dates, chopped
– 1/2 cup dried apricots, chopped
– 1/4 cup shelled pistachios, chopped
– 1 tablespoon rose water (optional)
Instructions:
1. Combine cooked rice, milk, sugar, and salt in a medium saucepan.
2. Cook over low heat, stirring constantly, until the mixture thickens and forms a smooth pudding.
3. In a small bowl, mix cornstarch with a little water to make a paste.
4. Add the cornstarch paste to the pudding and stir well.
5. Fold in chopped dates, apricots, and pistachios.
6. If using rose water, add it now and stir well.
7. Cook for an additional 2-3 minutes or until heated through.
8. Serve warm or at room temperature.
Cooking Time: 20-25 minutes
Japanese Mochi with Sweet Rice Flour
Mochi, a traditional Japanese treat, is soft and chewy on the outside and sticky on the inside. This recipe uses sweet rice flour to create the perfect mochi texture.
Ingredients:
– 1 cup sweet rice flour (also known as glutinous or mochiko)
– 1/2 cup water
– 1/4 teaspoon salt
– Filling of your choice (e.g., red bean paste, ice cream, or fruit)
Instructions:
1. In a large bowl, combine the sweet rice flour and salt.
2. Gradually add in the water while stirring with a wooden spoon until a dough forms.
3. Knead the dough for about 10 minutes until it becomes smooth and pliable.
4. Divide the dough into small balls, about the size of a golf ball.
5. Flatten each ball slightly to form a disk shape.
6. Place your chosen filling in the center of each disk.
7. Fold the mochi over the filling to form a triangle or square shape.
8. Press the edges together to seal the mochi.
Cooking Time: None! Mochi is typically served as a snack or dessert, but if you want to toast it lightly, preheat your oven to 350°F (175°C) and bake for 5-7 minutes.
Korean Sweet Rice Cake (Injeolmi)
A traditional Korean dessert, Injeolmi is a sweet and chewy rice cake that’s perfect for special occasions or as a snack. This recipe makes 6-8 cakes.
Ingredients:
– 2 cups of short-grain white rice
– 1/2 cup of sugar
– 1/4 cup of honey
– 1/2 cup of water
– 1/4 teaspoon of salt
– 1/2 tablespoon of sesame oil
– Pinch of black sesame seeds (optional)
Instructions:
1. Rinse the rice thoroughly and soak it in water for at least 4 hours or overnight.
2. Drain the water and cook the rice with 2 cups of fresh water until it’s soft and mushy.
3. In a large mixing bowl, combine the cooked rice, sugar, honey, salt, and sesame oil. Mix well to form a sticky dough.
4. Divide the dough into small portions and shape each one into a ball.
5. Flatten each ball slightly into a disk shape.
6. Steam the cakes over boiling water for 15-20 minutes or until they’re cooked through.
Cooking Time: 20 minutes
Persian Saffron Rice Pudding (Sholeh Zard)
This traditional Persian dessert is a creamy, aromatic delight made with saffron-infused rice pudding. Sholeh Zard is often served at special occasions and celebrations.
Ingredients:
– 1 cup cooked white rice
– 2 cups milk
– 1/4 teaspoon saffron threads, soaked in 1 tablespoon hot water
– 2 tablespoons sugar
– 1/4 teaspoon salt
– 1/2 teaspoon rosewater (optional)
– 1/4 teaspoon ground cardamom (optional)
Instructions:
1. In a medium saucepan, combine cooked rice, milk, saffron mixture, sugar, and salt. Whisk until smooth.
2. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
3. Reduce heat to low and simmer for 10-12 minutes or until the pudding has thickened slightly.
4. Remove from heat and stir in rosewater and cardamom, if using.
5. Pour into individual serving cups or a large serving dish. Let cool to room temperature before refrigerating.
6. Chill for at least 2 hours or overnight before serving.
Cooking Time: 15-17 minutes
Indian Kheer (Sweet Rice Pudding with Cardamom)
This traditional Indian dessert is a creamy and aromatic delight, perfect for special occasions or everyday treats.
Ingredients:
– 1 cup long-grain rice
– 3 cups whole milk
– 1/2 cup sugar
– 1/4 teaspoon ground cardamom
– 1 tablespoon ghee or unsalted butter
– Chopped nuts and dried fruit (optional)
Instructions:
1. Rinse the rice in a fine-mesh sieve until the water runs clear.
2. In a large saucepan, combine the milk, sugar, and cardamom powder. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture comes to a boil.
3. Add the rinsed rice to the saucepan and stir gently to combine.
4. Reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for 15-20 minutes or until the rice is cooked and creamy.
5. Stir in the ghee or butter until melted.
6. Serve warm or at room temperature, garnished with chopped nuts and dried fruit if desired.
Cooking Time: 20-25 minutes
Brazilian Sweet Rice with Cinnamon
This classic Brazilian dish, known as “Arroz Doce”, is a sweet and comforting side dish perfect for special occasions or everyday meals.
Ingredients:
– 1 cup uncooked white rice
– 3 cups water
– 1/4 cup granulated sugar
– 1 cinnamon stick (about 2 inches long)
– 1 tablespoon unsalted butter
Instructions:
1. Rinse the rice in a fine-mesh strainer and drain well.
2. In a medium saucepan, combine the rice and water. Bring to a boil over high heat.
3. Reduce the heat to low, cover, and simmer for 18-20 minutes or until the water is absorbed and the rice is tender.
4. Remove from heat and stir in the sugar, cinnamon stick, and butter. Let it sit for 5 minutes to allow the flavors to meld.
5. Fluff the rice with a fork to separate the grains.
Cooking Time: 20-25 minutes
Servings: 6-8
Mexican Arroz con Leche (Cinnamon Rice Pudding)
This classic Mexican dessert is a warm, comforting treat that’s perfect for any occasion. A creamy rice pudding flavored with cinnamon and sweetened with sugar, it’s sure to become a family favorite.
Ingredients:
– 2 cups cooked white rice (preferably day-old)
– 3 cups whole milk
– 1/4 cup granulated sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 2 tablespoons unsalted butter, melted
Instructions:
1. In a medium saucepan, combine cooked rice, milk, sugar, cinnamon, and salt. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
2. Reduce heat to low and simmer for 18-20 minutes, or until the pudding has thickened and the rice is creamy.
3. Remove from heat and stir in melted butter.
4. Pour into individual serving cups or a large baking dish. Let cool slightly before serving.
Cooking Time: 20-25 minutes
Greek Rice Pudding with Orange Zest
A creamy and aromatic dessert that combines the warmth of Greek rice pudding with the brightness of orange zest.
Ingredients:
– 1 cup cooked white rice
– 2 cups whole milk
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 teaspoon vanilla extract
– 1 tablespoon unsalted butter, melted
– 1/2 cup orange zest (from about 2 oranges)
– Confectioners’ sugar, for serving (optional)
Instructions:
1. In a medium saucepan, combine rice, milk, sugar, and salt. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
2. Reduce heat to low and simmer, covered, for 18-20 minutes or until the pudding has thickened and the rice is tender.
3. Remove from heat and stir in vanilla extract and melted butter.
4. Stir in orange zest.
5. Pour the pudding into individual serving cups or a large serving dish.
6. Chill in the refrigerator for at least 2 hours before serving. Dust with confectioners’ sugar, if desired.
Cooking Time: 20-25 minutes
Turkish Sutlac (Baked Rice Pudding)
Turkish Sutlac (Baked Rice Pudding) Recipe
Sutlac is a traditional Turkish dessert made with rice, milk, sugar, and eggs. This baked pudding is creamy, sweet, and utterly delicious.
Ingredients:
- 1 cup cooked white rice
- 2 cups milk
- 1/4 cup granulated sugar
- 3 large egg yolks
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon ground cinnamon (optional)
Instructions:
- In a medium bowl, combine cooked rice, sugar, and salt. Whisk until well combined.
- In a separate bowl, whisk together milk and egg yolks until smooth.
- Add melted butter and whisk until fully incorporated.
- Pour the wet ingredients into the dry mixture and stir until just combined.
- Pour the mixture into a 9×13-inch baking dish. Sprinkle with cinnamon, if desired.
- Bake at 375°F (190°C) for 45-50 minutes or until the pudding is set and slightly golden brown on top.
Cooking Time: 45-50 minutes
Malaysian Pulut Inti (Sweet Glutinous Rice with Coconut)
In Malaysia, Pulut Inti is a popular dessert made with glutinous rice cooked in coconut milk and sugar. This sweet treat is often served at special occasions and is a staple in many Malaysian households.
Ingredients:
– 1 cup glutinous rice
– 2 cups water
– 1/2 cup coconut milk
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 1 pandan leaf (optional)
– 1 tablespoon unsalted butter, melted
Instructions:
1. Rinse the glutinous rice and soak it in water for at least 4 hours or overnight.
2. Drain the water and place the rice in a large saucepan with 2 cups of fresh water. Cook over medium heat until the water is absorbed and the rice is cooked.
3. In a separate pan, combine coconut milk, sugar, and salt. Heat over low heat, stirring until the sugar dissolves.
4. Add the cooked glutinous rice to the coconut mixture and stir until well combined.
5. If using pandan leaf, tie it into a knot and add it to the mixture. Cook for an additional 2 minutes.
6. Remove from heat and stir in melted butter.
7. Serve warm or at room temperature.
Cooking Time: 30-40 minutes
Indonesian Klepon (Sweet Rice Cake Balls)
A popular traditional Indonesian snack, Klepon is a sweet and chewy rice cake ball that’s easy to make and perfect for any occasion. With its soft texture and subtle sweetness, it’s no wonder why Klepon has become a beloved treat in Indonesia.
Ingredients:
– 2 cups cooked glutinous rice (also known as sticky or sweet rice)
– 1/4 cup granulated sugar
– 1/4 cup vegetable oil
– 1 egg, beaten
– 1 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. In a large mixing bowl, combine cooked glutinous rice, sugar, and salt. Mix well until the rice is evenly coated with sugar.
2. Add in vegetable oil, beaten egg, and vanilla extract. Mix until a dough forms.
3. Knead the dough for about 5 minutes until it becomes smooth and pliable.
4. Divide the dough into small portions, shape each portion into a ball, and then flatten slightly into a disk shape.
5. Fry the Klepon balls in hot oil (about 1-2 inches deep) at medium heat for 3-4 minutes on each side, or until golden brown.
6. Remove from oil and place on paper towels to drain excess oil.
Cooking Time: 10-12 minutes
Cambodian Num Ansom Chek (Sweet Banana Sticky Rice)
In this beloved Cambodian dessert, fragrant sticky rice is cooked with sweet banana and coconut milk to create a creamy, caramelized treat. Num Ansom Chek is perfect for special occasions or as a comforting snack.
Ingredients:
– 1 cup glutinous rice
– 2 cups water
– 1 ripe banana, sliced
– 1/2 cup coconut milk
– 2 tablespoons sugar
– 1 tablespoon pandan extract (optional)
– Salt to taste
Instructions:
1. Rinse the glutinous rice and soak it in water for at least 4 hours or overnight.
2. Drain and cook the rice according to package instructions.
3. In a separate pan, combine sliced banana, coconut milk, sugar, and pandan extract (if using). Cook over medium heat, stirring occasionally, until the mixture thickens and the bananas are caramelized.
4. Once the sticky rice is cooked, fluff it with a fork and add salt to taste.
5. Serve the sticky rice with the sweet banana topping and enjoy!
Cooking Time: 30 minutes (plus soaking time for rice)
Laotian Khao Tom Mat (Sweet Banana Sticky Rice in Banana Leaf)
A classic Lao dessert, Khao Tom Mat is a sweet and fragrant treat that combines sticky rice with ripe bananas and coconut milk. This traditional recipe is wrapped in banana leaves for a unique and memorable dining experience.
Ingredients:
– 1 cup of glutinous (sweet) rice
– 2 cups of water
– 1/4 cup of grated coconut
– 1 ripe banana, sliced
– 1/4 cup of coconut milk
– Salt to taste
– Banana leaves for wrapping
Instructions:
1. Rinse the sticky rice and soak it in water for at least 4 hours or overnight.
2. Drain the rice and cook according to package instructions.
3. In a separate pan, combine grated coconut and coconut milk. Cook over low heat until the mixture thickens.
4. In a steamer basket, place a banana leaf and add a scoop of cooked sticky rice on top.
5. Place 1-2 slices of banana in the center of the rice.
6. Spoon the coconut-coconut milk mixture over the banana.
7. Fold the banana leaf to form a package and steam for 10-15 minutes or until the flavors are well combined.
8. Serve warm, with a sprinkle of salt if desired.
Cooking Time: 20-25 minutes
Summary
Get ready to indulge in a sweet treat with these 18 delicious sweet rice recipes from around the world! From classic sticky rice puddings to unique and exotic flavor combinations, this collection has something for every occasion. Try making Coconut Mango Sticky Rice for a tropical twist or Thai Black Sticky Rice Pudding for a creamy dessert. Whether you’re looking for a comforting bowl of pudding or a show-stopping cake, these sweet rice recipes are sure to satisfy your cravings.