Thai Rice Pudding

This Thai Rice Pudding is a creamy and fragrant dessert made with jasmine rice, coconut milk, and a hint of pandan. It's a delightful way to enjoy the rich flavors of Thailand while adhering to kosher guidelines.

Ingredients

• jasmine rice - 100 grams
• coconut milk - 200 ml
• water - 100 ml
• sugar - 50 grams
• salt - 1/4 teaspoon
• pandan leaves - 2 (or 1 teaspoon pandan extract)
• toasted sesame seeds - 1 tablespoon (for garnish)
• fresh mango - 100 grams (for topping)

Steps

1. Rinse the jasmine rice under cold water until the water runs clear, then drain.
2. In a saucepan, combine the rinsed rice, water, and pandan leaves (or pandan extract). Bring to a boil over medium heat.
3. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is tender and the water is absorbed.
4. Remove the pandan leaves, and add the coconut milk, sugar, and salt to the rice. Stir well to combine.
5. Continue to cook on low heat for another 5-7 minutes, stirring occasionally, until the mixture is creamy and heated through.
6. Remove from heat and let it sit for a few minutes to thicken.
7. Serve warm or chilled in bowls, topped with fresh mango slices and a sprinkle of toasted sesame seeds.

Nutrition

• Calories: 320
• Protein: 4 g
• Carbs: 52 g
• Fiber: 1 g
• Sugar: 15 g
• Sodium: 100 mg
• Cholesterol: 0 mg
• Total Fat: 13 g
• Saturated Fat: 11 g
• Unsaturated Fat: 2 g
• Water: 0.1 L

Health Benefits

• Rich in carbohydrates, providing a quick source of energy.
• Coconut milk contains healthy fats that can support heart health.

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