“Exquisite Korean Dessert Recipe: Silky Royal Coconut Rice Pudding with Mango Compote and Toasted Sesame Seeds”

Allergens

None

Ingredients

• 1 cup jasmine rice
• 2 cups coconut milk
• 3 cups water
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1 ripe mango, diced
• 2 tablespoons brown sugar
• 1/2 teaspoon vanilla extract
• 2 tablespoons toasted sesame seeds

Instructions

1. Rinse jasmine rice under cold water until the water runs clear. Drain well.
2. In a saucepan, combine rinsed jasmine rice, coconut milk, and water. Bring to a boil over medium high heat, then reduce heat to low and simmer, covered, for 18 minutes or until rice is tender and liquid is absorbed.
3. Remove the saucepan from heat and let it stand, covered, for 5 minutes.
4. In a small bowl, mix together granulated sugar and salt. Stir the sugar mixture into the cooked rice.
5. Allow the rice pudding to cool to room temperature. Refrigerate until chilled.
6. For the mango compote, combine diced mango, brown sugar, and vanilla extract in a small saucepan. Cook over medium heat for 4 5 minutes or until the mango is tender. Remove from heat and let cool.
7. To assemble, scoop chilled rice pudding into serving dishes and top with cooled mango compote. Sprinkle each portion with toasted sesame seeds.

Chef’s Insight

The combination of creamy coconut rice pudding, sweet and tangy mango compote, and earthy toasted sesame seeds creates a delightful symphony of flavors and textures. This dish is perfect for impressing guests at a dinner party or enjoying a special treat after a meal with loved ones.

Notes

Ensure you use high-quality coconut milk for a richer flavor. - Feel free to add more or less sugar according to your preference.