Description
A creamy and naturally sweet Coconut Rice Pudding made with jasmine rice simmered in a blend of coconut milk and almond milk, sweetened with maple syrup, and flavored with vanilla. This comforting dessert can be served warm or chilled, garnished with shredded coconut and fresh fruits for a tropical twist.
Ingredients
Scale
Rice Base
- 1 cup uncooked jasmine rice
- 2 cups water
Milk Mixture
- 1 can (13.5 oz) coconut milk
- 1/2 cup unsweetened almond milk (or milk of choice)
Sweeteners and Flavorings
- 1/3 cup maple syrup or honey (adjust to taste)
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
Garnish (Optional)
- 1/4 cup shredded unsweetened coconut
- Fresh fruits like mango or berries
Instructions
- Rinse the rice: Rinse the jasmine rice under cold water until the water runs clear to remove excess starch and prevent clumping during cooking.
- Cook the rice: In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low. Cover and let it simmer for 10 to 15 minutes until all the water is absorbed and the rice is tender.
- Add the liquids and flavorings: Stir in the coconut milk, almond milk, maple syrup (or honey), pure vanilla extract, and salt. Mix well to combine all the ingredients thoroughly.
- Simmer the pudding: Return the saucepan to medium heat and bring the mixture to a gentle simmer. Cook while stirring frequently for 20 to 25 minutes, or until the pudding thickens to a creamy consistency.
- Cool slightly: Remove the saucepan from the heat and allow the rice pudding to cool slightly. It will continue to thicken as it cools to a rich, creamy texture.
- Serve and garnish: Serve the rice pudding warm or chilled, garnished with shredded coconut and fresh fruits like mango or berries for added texture and flavor.
Notes
- Adjust the sweetness by adding more or less maple syrup or honey according to your taste preference.
- Use full-fat coconut milk for a richer and creamier pudding.
- You can substitute almond milk with any plant-based or dairy milk of your choice.
- Make sure to stir frequently during the simmering stage to prevent the pudding from sticking to the pan and burning.
- This pudding can be stored in the refrigerator for up to 3 days in an airtight container.
