SunRice

Coconut Milk Rice Pudding

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Prep time

5min

Cook time

20min

Satisfy your sweet tooth with this delicious coconut milk rice pudding recipe! Topped with raspberries and passion fruit, this is a perfect easy dessert.

SunRice Jasmine Fragrant Rice

SunRice Jasmine Fragrant Rice

- Long grain, ideal for Southeast Asian dishes - Commonly used in stir fries and curries - Slightly sticky but fluffy texture - Excellent for fried rice, stir fry, and curry recipes - SunRice Jasmine rice has a delicious fragrance - Evokes sights and sounds of Southeast Asia - Rinse rice before cooking; cook without salt to preserve fragrance - Naturally gluten free

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Ingredients to serve:

This recipe was originally designed for 3 people. Amended serving sizes for 1, 2, 4, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 250 g SunRice Steamed Jasmine Rice

  • 400 g Coconut Milk

  • 1 tsp Vanilla Bean Paste

  • ½ cup Sweetened Condensed Milk

  • 1 cup Raspberries (fresh or frozen)

  • 1 tbsp Caster Sugar

  • 2 Passion Fruit (halved)

Jasmine

Jasmine rice is a fragrant long grain varietal that is perfect in southeast Asian style dishes. This grain will be slightly sticky but still fluffy. Its separating qualities and natural fragrance compliment many spices, making it a great choice for a wide variety of fried rice, stir fries and curry recipes.

Characteristics

Fluffy

Fluffy

Fragrant

Fragrant

Longer Grains

Longer Grains

Photo of Coconut Milk Rice Pudding

Method

  • Combine the coconut milk, vanilla and condensed milk in a medium saucepan. Stir over medium heat for 5 minutes. Reduce heat to low, simmer, uncovered 3-5 minutes or until mixture thickens slightly.

  • Tip the rice into a bowl, use your fingers to separate the grains. Stir the rice into the hot coconut milk mixture. Cook, stirring for 5 minutes. Remove from the heat. Cover and set aside 5-8 minutes until thickened.

  • Meanwhile, combine the raspberries and caster sugar in a bowl. Set aside 15 minutes. Just before serving spoon the passion fruit pulp over the raspberries and stir to combine. Serve with the warm or cold coconut rice pudding.

  • Tip: On standing and cooling the rice will absorb all the liquid and become thick. When reheating, drizzle a little extra coconut milk or fresh milk over the thickened pudding and warm in the microwave for 2-3 minutes on Medium/50% power.

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