Description
Creamy, comforting, and lightly spiced, this Coconut Milk Rice Cream is a dreamy dessert or sweet side that brings a cozy tropical twist to your table.
Ingredients
Scale
- 1 cup jasmine rice
- 2 cups full-fat coconut milk
- 1 cup water
- 1/3 cup sugar
- 3 cardamom pods, lightly crushed
- 1 cinnamon stick
- 1 bay leaf
- Pinch of salt
- 1 teaspoon vanilla extract (optional)
Instructions
- Rinse the jasmine rice under cold water until the water runs clear.
- In a saucepan, combine the rice, coconut milk, water, cinnamon stick, cardamom pods, bay leaf, and salt.
- Bring to a gentle simmer over medium heat, stirring occasionally.
- Reduce the heat to low, cover partially, and cook for 20–25 minutes, stirring occasionally to prevent sticking.
- Once the rice is tender and the mixture thickens, add sugar and vanilla extract. Stir to combine.
- Continue to cook for 5 more minutes until creamy.
- Remove the cinnamon stick, cardamom pods, and bay leaf before serving.
- Let rest for 5 minutes, then serve warm or chill to enjoy cold.
Notes
- Use full-fat coconut milk for best results.
- Add a splash of warm milk or water if the mixture thickens too much after cooling.
- Top with toasted coconut or fresh fruit for an extra touch.
Nutrition
- Serving Size: 1 bowl
- Calories: 270
- Sugar: 12g
- Sodium: 40mg
- Fat: 13g
- Saturated Fat: 11g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg