Indonesian Coconut Rice Pudding (Es Teler) – A Refreshing Summer Dessert

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup glutinous rice 4 cups water 2 cans (13.5 oz each) coconut milk 1/2 cup sweetened condensed milk 2 ripe but firm pears, peeled and sliced 1 large avocado, peeled and sliced 4 ripe passion fruits, halved 2 tbsp sugar

Instructions

1. Step 1: Rinse the glutinous rice in cold water and drain. In a medium saucepan, combine the rinsed rice, water, and half of one can of coconut milk. Bring to a boil, then reduce heat to low and cover. Cook for 20 minutes, or until the rice is tender and most of the liquid has been absorbed. Step 2: In a separate saucepan, combine the remaining coconut milk and sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves. Set aside to cool. Step 3: Once the rice is cooked, let it cool slightly, then transfer to a blender or food processor. Pulse until the rice reaches a smooth, thick pudding consistency. If necessary, add more coconut milk to achieve the desired texture. Step 4: In a large bowl, gently combine the rice pudding, condensed milk, and sliced fruit. Chill in the refrigerator for at least one hour to allow flavors to meld. Step 5: To serve, divide the chilled dessert into six individual glasses or bowls, garnishing each with a slice of passion fruit and a sprig of fresh mint.

Chef’s Insight

Experiment with different fruits to create your own unique version of Es Teler.

Notes

Ensure that the pears and avocados are ripe but firm to maintain a satisfying texture when combined with the rice pudding.