Sri Lankan Coconut Milk Rice Pudding – A Paleo-Friendly Delight

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup jasmine rice
• 4 cups full
• fat coconut milk
• 2 cups water
• 1/2 cup coconut sugar (or substitute with your preferred Paleo sweetener)
• 1 teaspoon ground cinnamon
• 1 teaspoon cardamom powder
• 1 teaspoon vanilla extract
• 1/2 cup raisins, soaked in warm water for 10 minutes and drained

Instructions

1. Step 1: Rinse the jasmine rice under cold water until the water runs clear. Drain well. Step 2: In a heavy bottomed saucepan, combine the rinsed rice, coconut milk, water, coconut sugar, cinnamon, and cardamom powder. Stir to mix well. Step 3: Place the saucepan over medium heat and bring the mixture to a simmer. Lower the heat to maintain a gentle simmer, stirring occasionally to prevent sticking. Step 4: Continue cooking until the rice has absorbed most of the liquid and has a creamy, pudding like consistency, approximately 30 40 minutes. Stir in the vanilla extract and soaked raisins during the last few minutes of cooking. Step 5: Remove from heat and let it cool slightly before serving.

Chef’s Insight

The key to achieving a perfect creamy texture in this dish lies in using full-fat coconut milk and allowing the rice to simmer until it has absorbed most of the liquid.

Notes

Make sure to use full-fat coconut milk for the creamiest texture, and adjust cooking time based on your preferred consistency.