Miss Kardea Brown's Sticky Rice Pudding, as seen on the Food Networks, Delicious Miss Brown, Season 6.
Recipe courtesy of Kardea Brown

Sticky Rice Pudding with Mango

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  • Level: Easy
  • Total: 1 hr 10 min
  • Active: 35 min
  • Yield: 6 to 8 servings
This rice pudding has some of my favorite Indian flavors, like cardamom, coconut milk and mango. I like using basmati rice for my rice pudding because the grains retain their shape without becoming mushy.



  1. Combine the rice and 1 1/2 cups water in a medium saucepan. Bring to a boil; cover, reduce the heat to low and simmer until the rice is tender and the liquid is absorbed, about 15 minutes.
  2. Add the coconut milk, brown sugar and salt to the rice. Bring to a boil. Reduce the heat and cook until the mixture is thick and creamy, stirring occasionally, about 20 minutes.
  3. Whisk together the evaporated milk and egg in a small bowl. Gradually add to the pudding, stirring until mixed. Cook 3 minutes to cook the eggs. Stir in the vanilla, cardamom, nutmeg and dates. Cook 1 minute. Divide the mixture evenly among bowls. Top with the mango and pistachios.