Korean dessert with sticky rice, milk and strawberries Recipe
A creamy dessert made from sticky rice cooked in milk, served with strawberries and a drizzle of honey. It’s a bit like a cross between rice pudding and Italian panna cotta, but with a bouncier, slightly chewy texture thanks to the sticky rice. In Korea, sweet dishes made with sticky rice often appear at holidays and family gatherings as something between a dessert and a sweet snack.
Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Servings
4
Ingredients
- sticky rice - 150 g
- milk - 500 ml
- water - 150 ml
- sugar - 3 tablespoons
- salt - 1 pinch
- strawberries - 200 g
- honey - 2 tablespoons
- vanilla extract - 1 teaspoon
- sesame seeds toasted - 1 tablespoon
Main Ingredient:
glutinous rice
Preparation
- Rinse the sticky rice several times in cold water until the water is almost clear, then drain in a sieve.
- Pour the water and milk into a heavy-bottomed pot, add the rinsed rice and a pinch of salt. Bring to a boil over medium heat, stirring from time to time so the rice doesn’t stick to the bottom.
- When the liquid starts to boil, reduce the heat to low and cook for 25–30 minutes partially covered, stirring often, especially towards the end, until the rice is very soft and the mixture is thick and creamy.
- Add the sugar and vanilla extract, mix thoroughly and cook for another 2–3 minutes until the sugar dissolves and the dessert has the consistency of a thick pudding. If it’s too thick, add a little more milk.
- Remove the pot from the heat and set aside for 5–10 minutes so the dessert can cool slightly and thicken further.
- Wash the strawberries, remove the stems and cut into quarters or slices. If using frozen strawberries, thaw them and drain off any excess juice.
- Spoon the creamy rice into bowls or glasses. Top with strawberries, drizzle each portion with a little honey and sprinkle with toasted sesame seeds.
- You can serve the dessert slightly warm or fully chilled from the fridge for 1–2 hours, depending on the texture you prefer.
Storage
In fridge:
3 days
Freezing:
No
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Recipe submitted by
Marek, Site owner
Published:
Updated:
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