Coconut Rice Pudding

1. Rinse 1 cup of jasmine rice under cold water until the water runs clear. Drain and set aside.
2. In a medium saucepan, bring 2 cups of water and a pinch of salt to a boil. Add the rice and stir once to distribute evenly. Reduce the heat to low, cover, and simmer until the rice is tender and the water is absorbed, about 15 minutes.
3. In a separate large saucepan, combine 2 cups of coconut milk, 1 cup of whole milk, and 3/4 cup of granulated sugar. Bring to a gentle boil over medium heat.
4. Add the cooked rice to the coconut milk mixture and stir to combine. Cook, stirring frequently, until the mixture thickens and the rice is creamy, about 20 minutes.
5. Remove from heat and stir in 1 teaspoon of vanilla extract.
6. Pour the rice pudding into serving bowls and let it cool to room temperature. It will thicken as it cools.
7. Garnish with toasted coconut flakes and fresh mango slices before serving.

Prompt:

Coconut

Created:

June 17, 2024 at 02:15 PM