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Coconut Milk Rice Pudding
Created by: Howcan Team
Ingredients
- 1 cup of jasmine rice
- 2 cups of coconut milk
- 1/2 cup of sugar
- 1/2 teaspoon of vanilla extract
- 1/4 teaspoon of salt
- 1/4 teaspoon of ground cinnamon
- 1/4 cup of raisins (optional)
- Toasted coconut flakes for garnish (optional)
Instructions
- In a medium saucepan, combine 1 cup of jasmine rice, 2 cups of coconut milk, 1/2 cup of sugar, 1/2 teaspoon of vanilla extract, 1/4 teaspoon of salt, and 1/4 teaspoon of ground cinnamon.
- Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer, stirring occasionally, for 30-35 minutes or until the rice is tender and the mixture has thickened.
- If using, stir in 1/4 cup of raisins during the last 5 minutes of cooking.
- Remove the saucepan from the heat and let the rice pudding cool for 10 minutes.
- Divide the rice pudding into serving bowls, sprinkle with toasted coconut flakes if desired, and serve warm or chilled.
Coconut milk rice pudding, also known as "kheer" in South Asia, has a rich history dating back centuries. This creamy and aromatic dessert is a staple in many South Asian and Southeast Asian cuisines, with variations found in India, Thailand, and Malaysia. The dish is made by simmering rice in coconut milk and sweetening it with sugar or jaggery, then flavored with cardamom, saffron, and nuts. Renowned chefs like Vikas Khanna and Padma Lakshmi have popularized this dish, and it's a favorite in Indian restaurants worldwide. For the best version, seek out authentic South Asian eateries or try making it at home with high-quality coconut milk and aromatic spices.
50 min
6
250 calories
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