Coconut Rice Pudding with Thai White Jasmine Rice
In Thailand, the rice is harvested in November and December when the weather is cool, and rice pudding is often proudly made with the first grains of the season. Made on the stovetop, our rice pudding is simple as long as you don’t mind stirring. It is just lightly sweet, made creamy with almond and coconut milks. It has a
wonderfully rich mouthfeel, without overpowering the delicate natural jasmine aroma. Dairy and gluten-free without trying!
1 cup Alter Eco Organic Thai White Jasmine Rice
2 cups water
¼ teaspoon salt
3 cups unsweetened almond milk
1 can light coconut milk
1/2 cup sugar
1¼ teaspoon quality
1. Bring the water to a boil in a medium or large, heavy-bottomed saucepan. Stir in the salt and the rice; cover and simmer over low heat, stirring once or twice, until the water is absorbed, 15–20 minutes.
2. If a mesh strainer is available, drain rice and rinse several times with cold water, shaking to remove any excess water. Return to the saucepan and stir in the almond milk, coconut milk, and sugar. Increase the heat to medium-high and bring to a simmer, then reduce heat to a simmer. Cook uncovered, stirring frequently, until the mixture starts to thicken, about 20 minutes. Reduce heat to low and continue to cook, stirring every couple of minutes to prevent sticking and scorching.
3. When a spoon is just able to stand up in the pudding, about 15 minutes longer, remove from the heat and stir in the vanilla. Cool and serve warm or at room temperature. (To store, press plastic wrap gently over the surface of the pudding and refrigerate for up to 2 days.)