Description
This Coconut Rice French Pudding is a creamy, comforting dessert made with jasmine rice simmered in rich coconut milk and sweetened with maple syrup. Enhanced with vanilla and a touch of almond milk, it’s a dairy-free twist on classic rice pudding, perfect for serving warm or chilled and garnished with shredded coconut or fresh fruits like mango and berries.
Ingredients
Scale
Main Ingredients
- 1 cup uncooked jasmine rice
- 2 cups water
- 1 can (13.5 oz) coconut milk
- 1/2 cup unsweetened almond milk (or milk of choice)
- 1/3 cup maple syrup or honey (adjust to taste)
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
For Garnish (Optional)
- 1/4 cup shredded unsweetened coconut
- Fresh fruits like mango or berries
Instructions
- Rinse the rice: Rinse the jasmine rice under cold water until the water runs clear to remove excess starch, ensuring a smoother pudding texture.
- Cook the rice: In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pan, and simmer for 10 to 15 minutes until the water is absorbed and the rice is tender.
- Add liquids and flavorings: Stir in the coconut milk, almond milk, maple syrup (or honey), vanilla extract, and salt until well combined with the cooked rice.
- Simmer the mixture: Return the saucepan to medium heat and bring the mixture to a gentle simmer. Cook uncovered, stirring frequently, for 20 to 25 minutes until the mixture thickens into a creamy pudding consistency.
- Cool slightly: Remove the saucepan from heat and let the pudding cool slightly. It will continue to thicken as it cools, achieving the perfect texture.
- Serve and garnish: Serve the pudding warm or chilled. Top with shredded unsweetened coconut and fresh fruits like mango or berries for added flavor and presentation.
Notes
- You can adjust the sweetness by increasing or reducing the maple syrup or honey according to your preference.
- For a thicker pudding, allow it to sit covered for a longer time after cooking; it thickens further as it cools.
- Using jasmine rice provides a fragrant and slightly sticky texture; substituting with other rice types may alter the pudding’s consistency.
- This recipe is naturally dairy-free, but you may substitute almond milk with any milk of choice.
- Garnishing with toasted shredded coconut adds a nice crunch and enhances the coconut flavor.
