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Thai Kitchen Recipes

Angela van Tijn Rice Pudding with Mandarin Orange

This creamy and lightly sweetened pudding is sure to be enjoyed by the whole family.  The toasted coconut creates a delicate crunch and the Mandarin wedges add a little extra sweetness and vitamin C.  Who says desserts can’t be low in sugar and healthy?

  • Cook Time:15 minutes
  • Prep Time:5 minutes
  • Level of Difficulty:hard


2 cups (500 mL) milk

1 cup (250 mL) Thai Kitchen Premium Coconut Milk

1 small Club House Cinnamon Stick

1 cup (250 mL) Thai Kitchen Jasmine Rice

2 tsp (10 mL) Club House Pure Vanilla Extract

3 tbsp (45 mL) Billy Bee Honey 

1 mandarin orange, peeled and pulled into segments to garnish

Club House Ground Cinnamon and toasted coconut to garnish


Place the milk, coconut milk and cinnamon stick into a saucepan and bring to a gentle boil.

Add the rice, vanilla and honey. Reduce heat and simmer uncovered. Stir occasionally to prevent sticking.

While the rice is cooking, heat a small pan to medium heat and gently toast the coconut until it is slightly golden brown.

Once rice is cooked and mixture is creamy, approximately 15 minutes, transfer to a bowl and garnish with the mandarin orange pieces, some cinnamon and toasted coconut.

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