Short-grained and starchy with a beautiful pale green color, our Bamboo Rice is an irresistible option for rice pudding. This version, which uses coconut milk, is modeled on the Thai dessert staple, sticky rice with mango.

Prep time: 5 min

Cook time: 35 min

Total time: 40 min

Coconut Bamboo Rice Pudding with Mango
Copyright Recipe © 2015 Woodland Foods


Makes 6 servings


  1. Combine Bamboo Rice and water in large saucepan and bring to a boil. Reduce heat to maintain a simmer, cover and cook for 20 minutes. Remove from heat and let rice sit, covered, for 5 minutes before removing lid.

  2. While rice is cooking, combine coconut milk, sugar and salt in small saucepan, whisking to dissolve. Bring to a boil, then reduce heat to a simmer and cook until heated through and slightly thickened, about 10 minutes.

  3. Stir half of coconut sauce into cooked rice and check consistency. If you’d like looser pudding, add more coconut sauce. Keep in mind that it will become tighter as it cools.

  4. Serve warm or at room temperature with mango slices, sprinkle of black sesame seeds if desired, and additional drizzle of coconut sauce.