I probably don’t need to remind you that the Super Bowl is this weekend. You know this already, because, if you’re anything like me, you’ve spent the better half of a day scouring Pinterest for game-day recipes. Instead, I’m here to tell you that Chinese New Year is this Friday the 31st. I bet you didn’t know that.
I take the event a bit more seriously than most, so seriously that I’m flying back to Colorado on Thursday evening to make it home in time for late-night dumpling making with my parents. I don’t expect you to do the same, but I do hope you’ll stop by your favorite takeout spot for some dumplings to-go.
Chinese desserts are a delicacy I’ve yet to master, so let’s pretend for a moment, in the spirit of the holidays, that this recipe for coconut rice pudding is something people eat to usher in the New Year. Thanks for playing along.
The players: jasmine rice, coconut milk, milk and sugar.
Bonus ingredients: shredded coconut and mango.
If you’ve never made rice pudding before, it’s very much like making risotto. If you haven’t made that either, just know that it takes very few ingredients or know-how, but can and will test your patience.
As much as I try to cook more, I still heat a majority of my meals in the microwave in under two minutes. So attending to anything on the stove is a pretty big deal. 60 minutes on the stove, and the results better be freaking fantastic.
And I can honestly say that they really are. Like really.
This stuff is simple and delicious, and just asian enough that it’ll hold me over until I can get my hands on much more elaborate, authentic Chinese treats this weekend.
In the meantime, I’m wishing you a Happy Monday and hope that I’ve inspired you to find some time for rice pudding and Chinese take-out to usher in the Year of the Horse.
The Year of the Horse starts just days before a Broncos Super Bowl. Coincidence? I think not.
- ¾ cup jasmine rice
- 13.5-ounce can of coconut milk
- 2 cups milk, divided
- ½ cup sugar
- cubes of ripe mango, optional
- sweetened shredded coconut, optional
- In a heavy-bottomed pan on medium-low heat, cook rice, coconut milk, 1/2 cup milk and sugar, stirring constantly for 20 minutes until it comes to a boil.
- Reduce heat to low and simmer uncovered for 40 to 60 minutes, gradually adding the remaining milk as the rice cooks. Stir frequently to avoid sticking.
- Once the rice is fully cooked and soft, remove from heat and allow to cool before serving.
- Can be enjoyed warm or cold. I recommend topping the rice pudding with mango chunks and toasted coconut.
- To toast coconut flakes, heat a frying pan and dry roast sweetened shredded coconut flakes for a few seconds until brown. Sprinkle on rice pudding.
- If you plan on storing the coconut rice pudding in the refrigerator, cover with plastic wrap and press the wrap onto the surface of the pudding. This will keep the edges from hardening.