Ingredients
Scale
- 1 cup jasmine rice
- 2 cups coconut milk
- 2 cups water
- 1/2 cup granulated sugar
- 1/4 teaspoon sea salt
- 1/4 cup black sesame seeds, lightly toasted
- 1 teaspoon pure vanilla extract
- 1/4 cup toasted coconut flakes (for topping)
- Sliced fresh fruit (such as mango or mixed berries, for topping)
Instructions
- Rinse the jasmine rice under cold running water until the water appears clear.
- In a saucepan, combine the rinsed rice, coconut milk, water, sugar, and salt, mixing well.
- Heat the mixture over medium heat until it reaches a gentle boil.
- Lower the heat to a simmer, cover the saucepan, and cook for approximately 20 to 25 minutes, stirring occasionally.
- Once the rice is tender and the pudding thickens, remove from heat and fold in the toasted black sesame seeds and vanilla extract.
- Allow the pudding to cool for about 10 minutes, then spoon it into individual bowls or a large serving dish.
- Cover and refrigerate for a minimum of 1 hour to chill and firm up.
- When ready to serve, top with toasted coconut flakes and fresh fruit.
Notes
- For an indulgent twist, replace half of the coconut milk with heavy cream.
- Enhance the flavor with a dash of cinnamon or nutmeg, or stir in a tablespoon of maple syrup for extra sweetness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 20g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg