Dessert/Coconut Rice Pudding
- 1/2 cup jasmine rice
- 2 cups water
- 1 1/4 cup unsweetened coconut milk
- 1/4 cup sugar
- 1 cup finely diced fresh golden pineapple
- Pinch of fresh nutmeg
in a medium saucepan, combine the jasmine rice aand water and bring to a boil. Cover and simmer over low heat until the water is absorbed and the rice is tender, about 25 minutes. Add 1 cup of the coconut milk and the sugar and simmer, stirring occasionally, until the rice is thickened about 1 hour. Stir in diced pineapple and the remaining 1/4 cup of coconut milk and let the jasmine rice pudding cool to room temperature.
Place pudding in two glasses and serve at room temperature or slightly chilled.