Indulge your senses with a delightful dessert that transports you to a tropical paradise: Coconut Rice Pudding with Raspberry Sauce! This creamy, luscious treat combines the fragrant essence of jasmine rice and rich coconut milk, perfectly balanced by the tartness of fresh raspberries. Whether you’re looking to impress guests at a dinner party or simply satisfy a sweet craving, this recipe is sure to leave everyone asking for seconds. With just 40 minutes of your time, you can create a stunning dessert that’s as beautiful as it is delicious. Ready to dive into this culinary adventure? Let’s get started!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Dessert
Serves: 4 servings
Ingredients
- 1 cup jasmine rice
- 2 cups coconut milk
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- 1 cup fresh raspberries
- 1 tablespoon lemon juice
Instructions
- Begin by rinsing the jasmine rice under cold water in a fine-mesh strainer until the water runs clear. This helps remove excess starch and prevents the rice from becoming gummy.
- In a medium-sized saucepan, combine the rinsed jasmine rice and 2 cups of coconut milk. Stir to combine.
- Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally to prevent the rice from sticking to the bottom of the pan.
- Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and let the rice simmer for about 20 minutes. Avoid lifting the lid during this time to ensure even cooking.
- After 20 minutes, check the rice. If the liquid has been absorbed and the rice is tender, remove the saucepan from the heat. If it’s still too firm, cover and let it sit for an additional 5 minutes.
- Once the rice is cooked, stir in 1/2 cup of sugar and 1/2 teaspoon of vanilla extract. Mix well until the sugar is fully dissolved and the rice is creamy. If you prefer a looser consistency, you can add a little more coconut milk at this stage.
- While the rice pudding is cooling, prepare the raspberry sauce. In a small bowl, combine 1 cup of fresh raspberries and 1 tablespoon of lemon juice. Gently mash the raspberries with a fork to release their juices, creating a chunky sauce.
- For a smoother sauce, you can blend the raspberries in a blender or food processor, then strain through a fine-mesh sieve to remove the seeds, if desired.
- To serve, spoon the coconut rice pudding into individual bowls or cups. Drizzle the raspberry sauce over the top. You can also garnish with a few whole raspberries or a sprig of mint for added presentation.
- Enjoy your Coconut Rice Pudding with Raspberry Sauce warm or chilled, as per your preference!
Tips
- Rinse the Rice: Don’t skip rinsing the jasmine rice! This crucial step removes excess starch, ensuring your pudding has a creamy texture without becoming overly sticky.
- Monitor the Heat: When bringing the coconut milk and rice to a boil, keep an eye on the heat. A gentle simmer is key to cooking the rice evenly without burning it on the bottom.
- Avoid Lifting the Lid: Resist the temptation to peek while the rice simmers. Lifting the lid releases steam, which is essential for proper cooking.
- Adjust Consistency: If you prefer a creamier pudding, feel free to add a splash more coconut milk after mixing in the sugar and vanilla.
- Customize the Sauce: For a unique twist, try adding a pinch of sugar or a splash of orange juice to the raspberry sauce for extra flavor.
- Garnish for Presentation: Elevate your dessert by garnishing with whole raspberries or a sprig of mint. It adds a pop of color and makes for a stunning presentation!
- Serve Warm or Chilled: This dessert can be enjoyed warm or chilled, so feel free to prepare it in advance for a refreshing treat any time of day.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 4g
Fat: 16g
Saturated Fat: 13g
Cholesterol: 0mg
