• Monica Finazzo

Jasmine Coconut Rice Pudding



This is a simple, yet oh so decadent and exotic, twist on traditional Rice Pudding. Vegan and Gluten Free it’s sure to please everyone at your dessert table!


Serves 4


PUDDING

  • 1.5 cups Jasmine Rice

  • 2 cans Full Fat Coconut Milk

  • 1/3 cup Maple Syrup

  • 1 cup Water

  • 1 tsp Vanilla

  • Pinch of Salt

  • 2 drops Jasmine Essential Oil (or 1tsp of Jasmine Flavour Essence if you don’t have the real deal)

SERVE ON TOP

  • 2 Mangoes- sliced or cubed

  • Toasted Coconut

  • Jasmine Flowers


HOW TO:


To make the pudding, combine all ingredients in a saucepan and bring to a boil over medium heat. Once boiled, reduce heat to simmer and gently cook UNCOVERED for 30-40min. Stir as needed.


Pudding is done when most of the liquid is absorbed to a creamy consistency and rice is cooked. If the liquid is absorbed but rice is not cooked enough, add a bit more water and continue until rice is cooked.


If using pure Jasmine Essential Oil, taste to check flavour. If you prefer a stronger essence, mix in 1 more drop and taste again. The idea is for the Jasmine to be a subtle statement- a hint at the exotic, mysterious and sensual- something unusual and delightful, but that you can’t quite put your finger on.


Place pudding in bowls and refrigerate for 30min.


To Serve, remove from fridge and let sit out while you prepare mangoes and coconut.


To toast coconut, place in a dry pan over med/high heat and move continuously. When 60-70% of coconut is toasted to light/med brown remove pan from heat. Be careful not to burn- it turns quickly and will continue to toast in the hot pan even after removed from heat.

Top your pudding with toasted coconut and mango pieces. Garnish with fresh Jasmine flowers.


Enjoy !


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