📝 About This Recipe
Transport your senses to the tropics with this ultra-creamy, dairy-free take on a timeless comfort classic. Drawing inspiration from Southeast Asian flavors, this pudding uses rich coconut milk and aromatic jasmine rice to create a lush texture that rivals any traditional custard. Infused with warm vanilla and a hint of citrus, it is a sophisticated, plant-based dessert that is equally delicious served warm or chilled.
🥗 Ingredients
The Pudding Base
- 1 cup Jasmine Rice (rinsed thoroughly until water runs clear)
- 2 cans Full-fat Coconut Milk (13.5 oz each, do not use light coconut milk)
- 1 cup Unsweetened Almond Milk (or any other neutral plant milk)
- 1 cup Water (filtered)
- 1/2 cup Granulated Cane Sugar (adjust to taste)
- 1/2 teaspoon Kosher Salt (to balance the sweetness)
Aromatics and Flavor
- 1 tablespoon Vanilla Bean Paste (or pure vanilla extract)
- 1 piece Cinnamon Stick (whole)
- 3 pieces Cardamom Pods (lightly crushed)
- 1 teaspoon Lime Zest (finely grated)
Garnish and Texture
- 1/4 cup Unsweetened Coconut Flakes (toasted until golden)
- 1 cup Fresh Mango (diced into small cubes)
- 6-8 pieces Fresh Mint Leaves (for a pop of color)
- 2 tablespoons Roasted Salted Macadamia Nuts (roughly chopped)
👨🍳 Instructions
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1
Place the jasmine rice in a fine-mesh sieve and rinse under cold running water for 1-2 minutes, agitating the grains with your fingers until the water runs clear. This removes excess surface starch and prevents the pudding from becoming gummy.
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2
In a large, heavy-bottomed saucepan or Dutch oven, combine the rinsed rice, the two cans of coconut milk, almond milk, water, sugar, and salt.
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3
Add the cinnamon stick and the lightly crushed cardamom pods to the pot. Stir well to ensure the sugar begins to dissolve.
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4
Place the pot over medium-high heat and bring the mixture to a gentle boil, stirring occasionally to prevent the rice from sticking to the bottom.
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5
Once boiling, immediately reduce the heat to low. Cover the pot with a tight-fitting lid, leaving just a tiny crack for steam to escape.
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6
Simmer the rice for 30-35 minutes. It is crucial to stir the mixture every 8-10 minutes to release the natural starches and ensure even cooking.
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7
After 30 minutes, check the consistency. The rice should be very tender and the liquid should be reduced to a thick, creamy sauce that coats the back of a spoon.
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8
Remove the pot from the heat. Carefully fish out and discard the cinnamon stick and cardamom pods.
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9
Stir in the vanilla bean paste and the finely grated lime zest. The residual heat will bloom the oils in the zest and the aroma of the vanilla.
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10
Let the pudding sit, uncovered, for about 10 minutes. It will continue to thicken significantly as it cools slightly.
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11
While the pudding rests, toast your coconut flakes in a dry skillet over medium heat for 2-3 minutes until fragrant and golden brown.
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12
Spoon the warm pudding into bowls. Top generously with diced fresh mango, toasted coconut, chopped macadamia nuts, and a sprig of fresh mint.
💡 Chef's Tips
Always use full-fat canned coconut milk; the carton versions used for drinking are too thin and won't provide the necessary richness. If the pudding becomes too thick after cooling, simply stir in a splash of warm almond milk or coconut milk to loosen it back up. Rinsing the rice is non-negotiable—it ensures the grains remain distinct within the creamy sauce rather than turning into a paste. For a deeper flavor profile, you can substitute the white sugar with palm sugar or light brown sugar for notes of caramel. To prevent a skin from forming while cooling in the fridge, press a piece of plastic wrap directly onto the surface of the pudding.
🍽️ Serving Suggestions
Serve warm with a side of lychee sorbet for a refreshing temperature contrast. Pair with a glass of iced Thai tea or a hot ginger infusion to complement the spice notes. Top with a drizzle of salted caramel sauce for a decadent 'fusion' twist. Add a handful of fresh raspberries or passion fruit pulp for a tart acidity that cuts through the coconut richness. Serve in chilled martini glasses for an elegant dinner party presentation.