A lovely creamy and fragrant rice pudding, with a hint of citrus.
Ingredients
For the rice pudding
200g
jasmine rice
60g
desiccated coconut, toasted
1 can
coconut milk
100ml
water
3 tsp
golden granulated sugar
Pinch of salt
Zest of 1 lime
For the garnish
20g
coconut chips, toasted
Zest of 1 lime
Lime wedges, caramelised
1 can
coconut cream
Method
Place the jasmine rice in a pan, over high heat, with an equal amount of water. Once boiling, place a lid on, reduce to a low heat and simmer for 10 mins until all the water is absorbed. Then remove from the heat. (You want an al dente texture)
Place a large pan on a medium heat and add the desiccated coconut. Stir continuously until it’s lightly toasted and fragrant.
Add the coconut milk, water, sugar, salt and zest of a lime. Stir to incorporate.
Increase the heat to bring to a fast boil then reduce to a simmer.
Add in the cooked rice, stir well and cover with the lid.
Continue to cook on a low heat, stirring occasionally until the pudding has thickened to your desired consistency. (approx. 4-6 mins)
Serve warm with a spoon of coconut cream, lime zest, coconut chips and caramelised lime wedges.
Notes
Toast your coconut chips in a dry pan over medium heat, stirring continuously.
To caramelise the lime wedges, sprinkle them with sugar and fry in a dry pan on high heat. 1 minute each side or until the sugar has caramelised.
Cooking
