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Coconut Rice Pudding With Tomato Jam 02:54

Irene Li

This creamy, softly textured dessert has an easily adaptable flavor, and can be served both warm and cold.

Coconut Rice Pudding With Tomato Jam 02:54

Irene Li

This creamy, softly textured dessert has an easily adaptable flavor, and can be served both warm and cold.

Easy
Prep Time Cook Time Total Time Serving Size

The Steps

  1. 1. Add 1/3 cup of rice to a sauce pot over medium heat. Add 3 cups of coconut milk and 1 cup of water. Bring the mixture up to a boil and then down to a simmer. Simmer for 15 to 20 minutes, or until the rice is tender. 00:20

  2. 2. Stir in 1/2 teaspoon of salt, 1 teaspoon of vanilla extract, and 1 tablespoon of maple syrup. 01:12

  3. 3. Serve the pudding either warm or chilled with any desired toppings. Chef Irene serves this pudding cold with a dollop of tomato jam and a fresh mint garnish. 01:51

What You'll Need

Equipment

- Sauce pot
- Spatula or wooden spoon

Ingredients

- Rice, medium-grain (1/3 cup)
- Coconut milk (3 cups)
- Water (1 cup)
- Salt (1/2 teaspoon)
- Vanilla extract (1 teaspoon)
- Maple syrup (1 tablespoon)


Chef Notes

Rice pudding is a traditional dish in Thailand. It is often served for celebratory occasions.

The pudding will thicken up once it begins to cool. If you are looking for a more watery texture, remove the mixture from the heat while it is a bit more runny. Alternately, cook the pudding for longer if you prefer a thicker texture.

The pudding can be topped with any topping you can think of for a dessert. Chef Irene suggests almonds, pecans, herbs, or spices.

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Chef Irene Li

Boston

Irene Li is a chef and co-owner of Mei Mei The restaurant specializes in creative Chinese-American cuisine driven by locally... read more