Vegan, Gluten Free
Special Equipment: KitchenAid Grain and Rice Cooker; 5 quart saucepan; citrus zester
Cook Time: 50 minutes
Servings: 5 servings
Ingredients
- 1 cup (200g) dry jasmine rice
- 1 cup (85g) sweetened coconut flakes, divided
- 1 can (399ml) unsweetened coconut milk, canned
- ½ cup (118ml) water
- 3 tablespoons (36g) granulated sugar
- ¼ teaspoon (1g) sea salt
- Zest of a lime
For garnish
- Sweetened condensed milk (optional, or remove if vegan)
- Lime zest
- Lime wedges
Method
1. Using the KitchenAid Grain and Rice Cooker, select the Jasmine Rice menu option and set cooking liquid to water. Choose "firm" to confirm the texture setting and allow rice to cook. With 10 minutes left on cycle, prepare the coconut mixture.2. Heat a 5 quart saucepan over medium heat. Pour in the sweetened coconut flakes and, stirring constantly, cook until edges are toasted and coconut is fragrant. Remove a quarter of the toasted coconut from the pan and set aside for garnish.
3. Add the coconut milk, water, sugar, salt, and lime zest to the toasted coconut and stir to incorporate. Increase the heat to medium high and bring the mixture to a fast simmer, then reduce heat back to medium. Scoop in the cooked rice and half of the toasted coconut, then reduce heat to medium low, cover and cook until thick and the pudding has thickened to desired consistency, stirring occasionally, 4-6 minutes longer.
4. Serve warm with a drizzle of sweetened condensed milk (if using), reserved toasted coconut, a bit of lime zest, and plain or caramelized lime wedges (PRO TIP: To make caramelized lime wedges, simply sprinkle sugar on both sides and fry them in a dry skillet on high for 20-30 seconds per side.)
