Thai-Inspired Coconut-Pandan Rice Pudding With Fresh Mango Recipe

Cooking Directions

• STEP 1.In a saucepan, combine coconut milk, pandan leaves, and jasmine rice. Bring to a boil, then reduce heat and simmer until the rice is cooked and the mixture thickens.
• STEP 2.Stir in sugar and salt until dissolved. Remove pandan leaves.
• STEP 3.Transfer the pudding to serving bowls and let it cool to room temperature. Refrigerate for at least 2 hours or until chilled.
• STEP 4.Before serving, top the pudding with fresh mango slices and garnish with shredded coconut or mint leaves, if desired.

Cooking Tips

• Make sure to rinse the jasmine rice thoroughly before cooking to remove any excess starch.
• If you can't find fresh pandan leaves, you can use pandan extract or essence as a substitute.
• For a creamier texture, you can add a splash of coconut cream to the pudding before chilling.

Storage and Serving

• Store any leftover pudding in an airtight container in the refrigerator for up to 3 days.
• Serve the coconut-pandan rice pudding chilled for the best taste and texture.
• You can also experiment with different toppings such as sliced bananas, toasted coconut flakes, or chopped nuts.