Coconut Jasmine Rice Pudding

My inspiration for this recipe came from Slow Cooker Revolution, the latest cookbook from America's Test Kitchen. Since not everyone has a slow cooker, I created a version which can be made on the stove for those of us who rather not wait for hours for rice pudding.

                                          Serves 6-8.

Garam masala, cinnamon, jasmine rice, vanilla extract & coconut milk

1 cup jasmine rice 

1 1/2 cups water

1 can (13.5 oz.) coconut milk, plus enough water to fill can (to dilute 50/50, for total of 27 oz.)

2/3 cup sugar

1 tsp. pure vanilla extract

1/4 tsp. garam masala

1/8 tsp. ground cinnamon, or to taste

Garam masala is an Indian spice blend which varies by brand.  I used Shan Garam Masala Powder which contains: black pepper, brown & green cardamom, caraway seed, cloves, cinnamon, bay leaf, nutmeg, mace, cumin seed, coriander & saffron.


Combine 1 cup jasmine rice with 1 1/2 cups water in a 2 1/2 quart pot.  Cook uncovered with medium flame until boiling and water level is about equal to the rice.

Cover and reduce flame to low, setting timer for 4 minutes.  Shut off flame and mix cooked rice with large spoon gently, removing any rice from sides of pot.

Add coconut milk, plus water to fill the can, and sugar to the cooked rice.  Slowly mix together.

With a low flame, cook uncovered, stirring occasionally, until pudding thickens.

Remove from flame and add vanilla extract, garam masala and cinnamon.

Let cool and serve warm or chilled.