“Aromatic Coconut Pandan Rice Pudding with Mango Salsa: A Vegetarian Malaysian Dessert Masterpiece”

Allergens

N/A (excluding potential nut allergies from pistachios)

Ingredients

• 1 cup jasmine rice
• 2 cups coconut milk
• 3 cups water
• 1/4 cup pandan extract
• 1/2 cup sugar
• 1 teaspoon salt
• 2 ripe mangoes, diced
• 1/4 cup chopped pistachios
• 1/4 cup shredded coconut, toasted
• 1 tablespoon lime juice
• Fresh mint leaves for garnish

Instructions

1. Rinse the jasmine rice under cold water until the water runs clear. Drain well.
2. In a medium saucepan, combine the rinsed jasmine rice, coconut milk, and 3 cups of water. Bring to a boil over high heat.
3. Reduce the heat to low and cover the saucepan with a lid. Simmer for about 18 20 minutes or until the rice is cooked through and creamy in texture. Stir occasionally to prevent sticking.
4. In another small saucepan, combine pandan extract, sugar, and salt. Heat over medium heat until the sugar has dissolved.
5. Once the rice is cooked, add the pandan mixture to the saucepan and stir to mix well. Cover and let it rest for 10 minutes to allow the flavors to meld.
6. While the rice is resting, prepare the mango salsa by combining diced mangoes, chopped pistachios, toasted shredded coconut, and lime juice in a bowl. Mix well.
7. To serve, scoop the coconut pandan rice pudding into individual bowls and top with the mango salsa. Garnish with fresh mint leaves for an added touch of elegance.

Chef’s Insight

The combination of aromatic pandan with coconut milk creates a rich and velvety texture, perfect for a comforting dessert.

Notes

This recipe is vegetarian-friendly and can be easily adapted for gluten-free diets by using glutinous rice instead of jasmine rice.