Paleo Indonesian Coconut Sticky Rice Pudding (Nasi Jajan)

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Ingredients

• 1 cup jasmine rice, rinsed
• 2 cups full
• fat coconut milk
• 1/4 cup palm sugar, grated
• 1 tsp pandan extract (optional)
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1/3 cup raisins or dried cranberries (for Paleo)
• Garnish: toasted coconut flakes and fresh mint leaves

Instructions

1. In a medium saucepan, combine the rinsed jasmine rice with 2 cups of water. Bring it to a boil, then reduce the heat and let it simmer for 15 minutes or until the rice is cooked through and has absorbed all the water.
2. Stir in the coconut milk, palm sugar, pandan extract (if using), ground cinnamon, ground nutmeg, and salt. Cook over medium low heat for about 20 25 minutes, stirring occasionally to prevent sticking. The mixture should become creamy and thickened.
3. Remove the saucepan from heat and gently fold in the raisins or dried cranberries. Let it cool slightly before transferring to a serving dish.
4. Garnish with toasted coconut flakes and fresh mint leaves.

Chef’s Insight

The key to achieving the perfect sticky rice consistency is to use the right ratio of rice to liquid, as well as constant stirring during cooking.

Notes

Be sure to rinse the jasmine rice thoroughly before cooking to remove excess starch that may cause stickiness in the dish.