Vietnamese Coconut Sticky Rice Pudding (Kheo) – A Paleo Dessert Delight!

Allergens

Coconut - Sesame seeds

Ingredients

• 1 cup glutinous rice, rinsed
• 1 1/2 cups coconut milk
• 1/4 cup honey or maple syrup (for Paleo)
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon sea salt
• 3 tablespoons toasted sesame seeds, for garnish

Instructions

1. In a large bowl, soak the glutinous rice in water for at least 4 hours or overnight until softened.
2. Drain and rinse the rice thoroughly.
3. Place the rice in a steamer basket and steam it over boiling water for about 20 25 minutes, or until fully cooked and tender.
4. In a saucepan, combine coconut milk, honey or maple syrup, vanilla extract, and sea salt. Heat over low heat, stirring occasionally, until the sweetener is dissolved.
5. Add the steamed rice to the saucepan, stir well, and continue cooking on low heat for another 10 15 minutes, or until the mixture thickens slightly and coats the rice grains evenly.
6. Remove from heat and let it cool completely. Then, divide the pudding into individual serving dishes.
7. Garnish with toasted sesame seeds before serving.

Chef’s Insight

Be patient when steaming the rice; this will give you perfectly cooked and tender grains for your pudding.

Notes

You may need to adjust the amount of honey or maple syrup depending on your desired level of sweetness.