Chinese sticky rice dessert with nuts and honey cooked in a pot Recipe
A sweet sticky rice dessert with nuts and honey is a simpler, pot-cooked version of Chinese sweet rice balls. In China, such sweet rice desserts are often served during holidays as a symbol of happiness and prosperity – at home they work perfectly as a warm dessert after dinner.
This dessert captures the comforting, celebratory character of traditional Chinese sweet rice dishes but simplifies the method so you can make it in a regular pot, without forming individual rice balls. The combination of sticky rice, honey, and toasted nuts gives a rich, satisfying flavor with just a few basic ingredients.
Chef's tips
Use the lowest heat possible in the final stage of cooking and stir regularly – this prevents the rice from catching on the bottom and helps it become evenly creamy. If the mixture gets too thick before the rice is fully soft, add a splash of water or milk and continue cooking gently. Lightly toasting the nuts in a dry pan before adding them really boosts their flavor and crunch.
How to serve
Serve in small bowls as a warm finish to an Asian-inspired meal. For extra aroma, drizzle with a little additional honey just before serving and top with fresh fruit. You can also chill the dessert completely, then cut it into squares like a soft rice cake and serve with fruit coulis.
Ingredients
- sticky rice (for sushi or short-grain rice) preferably sticky rice, but sushi rice will also work - 200 g
- water for cooking the rice - 500 ml
- milk full-fat will be creamier - 200 ml
- honey or maple syrup or sugar - 3 tablespoon
- walnuts or cashews roughly chopped, lightly toasted - 40 g
- raisins or dried cranberries optional - 30 g
- pinch of salt enhances the flavor - 1 pinch
- butter or coconut oil for finishing - 1 tablespoon
- ground cinnamon optional, for sprinkling - 0.5 teaspoon
Preparation
- Rinse the rice several times in cold water until the water is almost clear. Drain in a sieve.
- In a heavy-bottomed pot, bring 500 ml of water with a pinch of salt to a boil. Add the rice, stir, cover with a lid, reduce the heat to low and cook for 15 minutes, until the rice absorbs most of the water.
- After 15 minutes add coconut or cow’s milk and 2 tablespoons of honey. Gently stir, cover and cook over very low heat for another 15–20 minutes, stirring every few minutes so the rice doesn’t stick to the bottom. The mixture should be thick and sticky, like a very thick pudding.
- If you are using raisins or cranberries, add them for the last 5 minutes of cooking so they soften slightly.
- When the rice is soft and sticky, remove the pot from the heat. Add the butter or coconut oil and gently stir until it melts.
- Taste and, if needed, add a little more honey to taste.
- Transfer the dessert into small bowls. Sprinkle with the chopped, toasted nuts and a little cinnamon, if you like.
- Serve warm or at room temperature. The dessert will thicken as it cools – it will have the texture of a soft rice cake.
Storage
Deser przechowuj w lodówce do 3 dni. Przed podaniem możesz go podgrzać z odrobiną mleka, żeby znów był kremowy. Można też zamrozić w porcjach do 2 miesięcy – po rozmrożeniu dodaj trochę mleka i podgrzej, mieszając.
