Makes 4 servings
3/4 cup jasmine rice
2 cans full-fat coconut milk, chilled
1 cup unsweetened almond milk (vanilla flavor works well)
5 tablespoons maple syrup, divided
2 tablespoons coconut oil
1 tablespoon vanilla extract
Pinch of sea salt
1/4 cup raspberries (about 10)
1 teaspoon rosewater
Dried rose petals for garnish (optional)
- Open the cans of chilled coconut milk and scoop out the creamy top layer. You want to reserve at least 1 cup of the cream and transfer to a medium mixing bowl. Set aside in the fridge.
- In a medium saucepan, combine the rice, remaining coconut milk (the “liquidy” half), almond milk, 4 tablespoons maple syrup, coconut oil, vanilla extract, and salt and bring to a boil over medium-high heat. Be careful not to let the milk foam up and over the pan as it begins bubbling. Turn the heat down immediately to medium-low. Cook the rice, whisking occasionally during the first 10 minutes, and more frequently during the last ten minutes when the mixture has thickened, until the rice is al dente and the mixture has thickened, about 20 minutes. When the pudding is your desired consistency, remove from the heat.
- While the rice is cooking, prepare the rosewater raspberry cream: In a small mixing bowl, combine the raspberries, rosewater and remaining 1 tablespoon maple syrup. With a fork, crush the berries into a coarse mash. Using a mixer with a whisk attachment or a hand mixer, whip the chilled coconut cream until light and fluffy. Add the muddled raspberries, whisking until the cream holds its shape.
- Divide the rice mixture between four ramekins or glasses, about ⅔ cup per vessel. If enjoying it hot, top each with a dollop of the rosewater cream (warning, it will melt). If enjoying it cool down the line, cover and place in the fridge for at least four hours and up to two days. Store the cream separately and garnish with dried rose petals.