Directions
- In a medium saucepan, combine the jasmine rice and water. Bring it to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes until the rice is cooked and tender.
- In another saucepan, combine the condensed coconut milk, coconut milk, sugar, and salt. Stir well to combine.
- Place the saucepan with the coconut milk mixture over medium heat. Bring it to a gentle simmer while stirring constantly to prevent scorching.
- Add the cooked jasmine rice to the coconut milk mixture, stirring to combine. Reduce the heat to low and simmer for an additional 10-15 minutes, stirring occasionally, until the mixture thickens and reaches a creamy consistency.
- Remove the saucepan from heat and stir in the vanilla extract.
- Let the coconut rice pudding cool for a few minutes before transferring it to serving bowls or dishes.
- If desired, top the rice pudding with toasted coconut flakes, sliced mango, or fresh berries.
- Serve warm or chilled and enjoy!
Recipe Note
Add your favourite fruit or nuts for extra taste.
