Chinese Coconut Milk Jasmine Rice Dessert with Fruits Recipe
A creamy, gently sweet dessert made from jasmine rice cooked in coconut milk, served with pieces of fresh fruit. In China, sweet rice dishes often appear at the end of a family meal – something between a pudding and rice in milk, but in a tropical version.
This dessert combines the comforting creaminess of rice pudding with the exotic aroma of coconut milk and fresh tropical fruit. It’s simple to make, naturally gluten-free, and can easily be adapted to be fully plant-based, making it a versatile option for many diets.
Chef's tips
Use good-quality, aromatic jasmine rice – it makes a big difference in flavor and texture. Stir the rice regularly while cooking so it doesn’t catch on the bottom of the pot. Adjust the sweetness at the very end, as the flavor intensifies slightly as the dessert cools and thickens.
How to serve
Serve in small bowls or glasses, layering the creamy rice with fruit for a more elegant presentation. For extra crunch, add toasted coconut flakes or chopped roasted nuts just before serving. It’s perfect as a light dessert after an Asian-inspired meal or as a sweet afternoon treat.
Ingredients
- ryż jaśminowy - 120 g
- mleko kokosowe z puszki - 400 ml
- woda - 200 ml
- cukier - 3 łyżki
- sól - 0.25 łyżeczki
- wanilia - 0.5 łyżeczki
- owoce świeże - 200 g
- wiórki kokosowe - 1 łyżka
- listki mięty
Preparation
- Rinse the rice in a sieve under running water for about 30 seconds, until the water is almost clear.
- Pour the coconut milk and water into a pot, add the rinsed rice, sugar, salt, and vanilla. Stir to combine.
- Bring to a boil over medium heat, stirring from time to time so the rice doesn’t stick to the bottom.
- Once it starts boiling, reduce the heat to low, cover the pot, and cook for 18–20 minutes, stirring every few minutes. The mixture should thicken and the rice should become soft and creamy.
- If the dessert is too thick, add a little water or coconut milk. If it’s too thin, cook a few minutes more without a lid, stirring.
- Remove the pot from the heat and set aside for 5 minutes so the dessert can cool slightly and thicken further.
- In the meantime, wash the fruit, peel if needed, and cut into small cubes or slices.
- Divide the creamy rice into bowls. Top with the fruit, sprinkle with desiccated coconut, and decorate with mint leaves if using. Serve slightly warm or fully chilled.
Storage
Deser przechowuj w lodówce bez owoców, w szczelnym pojemniku. Owoce dodawaj tuż przed podaniem. Możesz zamrozić sam ryż kokosowy do 1 miesiąca; po rozmrożeniu dodaj odrobinę mleka lub wody i podgrzej, mieszając.
