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The coconut rice pudding sounds amazing and a great use of the cardamom and pistachios I already have. I have Thai sticky rice in my pantry. Can this work in place of the Arborio rice? Any adjustment needed? Thanks for your help!


  • Hi Maureen - Unfortunately, Thai sticky rice or, glutinous rice, will not work in this recipe. The term “sticky rice” is used to refer to lots of different types of short grain Japanese, Chinese, or Korean rice. In the context of Thai cooking, “sticky rice” refers to long grain glutinous rice that is consumed most commonly in the north and northeastern parts of the country. The opaque white rice is usually marketed as Thai sweet or glutinous rice in the United States. 

    Rice contains two types of starch: amylose and amylopectin. The amount of each starch, which is different for every type of rice, determines the texture of the cooked rice and whether it will be fluffy, creamy or sticky. Arborio rice typically contains about 15-17% amylose and a good amount of amylopectin which results in a creamy consistency. Glutinous rice has no, or negligible amounts, of amylose. Sticky rice is a starchy grain. If simmered the same way as Arborio rice (or simmered and then baked, as is done in this recipe), the grains will break down and become soft and mushy in consistency. Glutinous rice should soaked and then steamed to preserve it's texture. Thanks for your question! Best, Lynn C.

  • Thanks Lynn. I will pick up Arborio rice and try this out and leave my glutinous rice for Thai sweet coconut rice. I appreciate the “why” to understand the different rices and best cooking method. I do soak and steam the glutinous rice and now I know why that works!

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