Coconut Rice Pudding

• 200g jasmine rice
• 400ml coconut milk
• 400ml water
• 80g palm sugar or brown sugar
• 1 tsp vanilla extract
• Pinch of salt
• Pandan leaf (optional)
• Fresh mango and toasted coconut to serve

Instructions

1. 1

   Rinse rice until water runs clear.

2. 2

   Combine rice, coconut milk, water, sugar, salt, and pandan leaf in a saucepan.

3. 3

   Bring to a simmer, stirring occasionally.

4. 4

   Cook on low heat 20-25 minutes until rice is very soft and pudding is thick and creamy.

5. 5

   Remove pandan. Add vanilla.

6. 6

   Serve warm or chilled, topped with fresh mango and toasted coconut.

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