Sticky Rice Pudding: The Affordable and Irresistable Desert

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I recently discovered the ease of sticky rice.  Being not of the south-eastern Asian descent, I have never gotten to know how to cook sticky rice, but  found it in the  small bamboo baskets they pass out at Thai restaurants or in the confusing beans-as-dessert section of Vietnamese markets.  After completing a savory chinese sticky rice, I had an itch to explore the sweeter side of sticky rice and combined it with  some leftover milk to create a sticky rice pudding.  Simple, sticky, a great bite, creamy.  I don't know many who don't like sticky rice.  It is cheaper than cheap and can definitely be achieved in less than $5.  Some milk, rice, sugar.... cinnamon for the daring and decadent.  Cinnamon can be an investment, but come now, it is used enough to warrant a spot on your sehlf and the $2 it costs to purchase.  There is no need for egg in this recipe because of the consistency of the rice.  I take the same approach as I do with the Chinese sticky rice, a tried and true method. STICKY RICE PUDDING (serves 4) Total Time: 2 hours 30 minutes, active time 30 mins cover
- 1 c sticky rice (also called sweet rice)
-  1-2 T butter
- 2 to 2 1/2 c whole milk depending preference
- about 1/4 cup sugar - 1 t cinnamon
- 1 t vanilla - 2-4 T sweetened coconut (optional) - honey (optional)
1. Put the rice and 1 c milk in a bowl to soak. Try to soak 1 - 2 hours. The rice will plump up significantly. 2. Drain rice and reserve milk. 3. In a pot on med/high, melt butter and saute drained rice for 3-5 minutes. Try to keep the rice moving to prevent from sticking. Try and brown the rice. 4. Measure out 1.5 c of milk using the reserved and fresh liquid. Add milk, vanilla, sugar, and coconut ( if desired) to the pot. Bring to boil. Cover and reduce to simmer for 25 minutes. 5. Adjust to taste with honey and cinnamon. More pics!