Coconut Rice Sweet Dessert (Printable)

Creamy jasmine rice simmered in coconut milk with vanilla, creating a lightly sweetened tropical dessert.

# What Goes In:

→ Rice

01 - 1 cup jasmine rice, rinsed

→ Liquids

02 - 1 ½ cups coconut milk (full-fat recommended)
03 - 1 cup water

→ Sweetener & Flavor

04 - ⅓ cup granulated sugar
05 - ¼ teaspoon salt
06 - 1 teaspoon vanilla extract

→ Garnish (optional)

07 - 2 tablespoons toasted coconut flakes
08 - 1 tablespoon chopped fresh mango or pineapple

# How to Make It:

01 - In a medium saucepan, combine rinsed jasmine rice, coconut milk, water, sugar, and salt.
02 - Stir well and bring to a gentle boil over medium heat.
03 - Reduce heat to low, cover, and simmer for 18–20 minutes, or until the rice is tender and most of the liquid is absorbed.
04 - Remove from heat, stir in the vanilla extract, and let stand covered for 5 minutes.
05 - Fluff the rice gently with a fork.
06 - Serve warm or at room temperature, topped with toasted coconut flakes and fruit, if desired.

# Expert Advice:

01 -
  • The jasmine rice creates tiny pockets that capture the coconut flavor, making each spoonful taste like a mini vacation to somewhere tropical and warm.
  • Its one of those rare desserts that manages to be both comforting and refreshing at the same time, especially when topped with those bursts of fresh mango.
02 -
  • Rinsing the jasmine rice until the water runs clear removes excess starch and prevents the dessert from becoming gluey, a mistake I made the first three times I attempted this recipe.
  • Letting the pudding rest covered after cooking makes all the difference in texture, giving the rice time to fully absorb the flavors without continuing to cook.
03 -
  • The real secret is in the rice-to-liquid ratio; if your rice still seems too firm after the cooking time, add just 2 tablespoons more liquid, cover, and let it steam off-heat for another 5 minutes instead of continuing to cook.
  • For special occasions, infuse the coconut milk with a bruised lemongrass stalk or kaffir lime leaf while heating, removing before adding the rice for a subtle aromatic dimension that guests can never quite identify but always comment on.
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