ThaiMedium · Hot
Sticky Jasmine Rice Pudding with Sesame and Ginger
A creamy rice pudding made with fragrant jasmine rice slow-cooked in ginger-infused milk, finished with toasted sesame oil and honey.
Prep
5 min
Cook
40 min
Total
45 min
Method
1
Combine whole milk, heavy cream, and ginger slices in a heavy-bottomed 3-quart saucepan. Stir to blend.
2
Place the pot over medium heat and bring the milk mixture to a gentle simmer, stirring occasionally, about 5-7 minutes. You should see wisps of steam and small bubbles forming at the edges but not a full boil.
3
Add jasmine rice directly to the simmering milk. Stir well to distribute the rice evenly.
4
Reduce heat to medium-low. Cook, stirring every 2-3 minutes to prevent the bottom from scorching, until the rice is tender and the mixture has thickened to a loose oatmeal consistency, 20-25 minutes. The pudding will continue thickening as it cools.
5
Remove the ginger slices with a fork or slotted spoon and discard them. Stir in white sugar, salt, and vanilla extract until fully dissolved. Remove from heat.
6
In a small skillet, combine sesame seeds and sesame oil. Toast over medium heat, swirling constantly, until the seeds are golden and fragrant, 2-3 minutes. Transfer to a small bowl.
7
Ladle the warm rice pudding into four bowls. Drizzle 1/4 tsp sesame oil over each serving, then scatter 1/2 tbsp toasted sesame seeds on top. Finish with a light drizzle of honey and serve immediately.
C
Nutri-Score
Fair balance
A–E · lower is better · score 4
Calories
613
per serving
Low salt · 151mg
Protein
12g
Carbs
68g
Fat
33g
Sat. fat
13g
Fiber
2g
Sugar
28g
Sodium
151mg
Gluten FreeVegetarianHeart DiseaseOsteoporosisComfort Food
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
C
Environmental impact
Moderate impact
A–E · lower is better · includes estimates
kg CO2e
1.1
per serving
CCarbonAEU all-round· carbon sets the grade
Water
0.7m³
Land
36Pt
Runoff
0.08g P
Whole Milk drives 52% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
6
Umami
5
Sweet
3
Salty
1
Sour
2
Bitter
4
Spicy
Textures
CreamyCrispyTender
Aromas
HerbalNuttySmokySweet
Kitchen Equipment
Primary Tool
Heavy Bottomed SaucepanHeavy Bottomed 3 Quart SaucepanSkilletChef KnifeCutting BoardSlotted SpoonWooden SpoonMeasuring SpoonsMixing BowlServing Bowls
Safety & Storage
Cooking Temperature
Bring milk mixture to gentle simmer with small bubbles at edges only; avoid full boil to prevent scorching and milk protein denaturation.
Handling
Stir rice pudding every 2-3 minutes with a heat-resistant spatula, scraping sides and bottom to prevent the dairy mixture from scorching.
Allow rice pudding to cool slightly before refrigerating; placing hot dairy items in refrigerators can raise internal temperatures and compromise food safety.
Allergen Warning
Both sesame seeds and sesame oil are used; even trace amounts of sesame can cause severe reactions in allergic individuals.
High Risk Population
Those with lactose intolerance or milk allergies should avoid this dish; dairy content is central to the recipe structure.
Cross Contamination
Clean all utensils thoroughly between uses if preparing this dish alongside allergen-free items; sesame residue can persist on cookware.
Storage
Refrigerate leftover rice pudding within 2 hours in airtight containers; dairy-based rice puddings are perishable and support bacterial growth at room temperature.
Shelf Life
Consume refrigerated rice pudding within 3-4 days; freeze only if necessary as texture will change significantly.
Pro Tips
Technique
Toast your sesame seeds in a dry skillet over medium heat, but here is my method—add a tiny drop of sesame oil to the pan first. This gives the seeds something to grab onto and prevents them from burning before they turn golden. Swirl constantly and listen: when you hear a subtle crackling sound, they are ready.
Substitution
If you want a lighter version, replace the heavy cream with an equal amount of coconut milk—the pudding will still be creamy and the subtle sweetness complements the ginger beautifully. This is the kind of flexibility I always keep in mind: adapt the recipe to what you have, not the other way around.
From the chef
Jasmine rice slow-cooked in ginger-infused milk and cream turns creamy and faintly perfumed in a way plain rice pudding never quite manages. The ginger steeps out before serving, leaving warmth without sharpness. What finishes this bowl is toasted sesame oil drizzled at the end — not as garnish, but as a second flavor layer that cuts the sweetness and ties everything together. A drizzle of honey over the sesame seeds as you serve it is the last practical step, and the one that makes each bowl worth sitting down to.
TagsWeeknight DinnerComfort FoodOne PotGingerSesameSlow Cooked
AllergensMilkSesame
Source: generated · June 12, 2026