Coconut Pandan Rice Pudding

Coconut Pandan Rice Pudding

 Ingredients:

• 1 cup thai jasmine rice
• 3 cups water
• 2 pieces pandan leaves, chopped
• 1 1/2 cup Jolly Coconut Milk
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 tsp salt
• 1 piece ripe mango, peeled, sliced, and divided into 4 portions
• 1 cup Jolly Tropical Fruit Cocktail, drained

Procedure:

1. Add the rice and water to a 2-quart pot, stir once, and bring to a boil, uncovered.
2. Reduce the heat to the lowest setting, cover the pot, and allow the rice to slowly absorb all the water.
3. Meanwhile, place the chopped pandan leaves and Jolly Coconut Milk in a pan. Simmer until flavor has infused.
4. Pass mixture through a fine mesh strainer set in a bowl and discard solids.
5. Once the rice has absorbed all of the water, add to the pot the strained pandan-infused coconut milk, sugars, and salt.
6. Give the mixture a stir and bring it to a hard boil over medium heat. Allow the rice pudding to boil hard for 2 minutes, stirring constantly.
7. Lower heat to low, then cook entire mixture 20 minutes more, stirring constantly
8. Remove the pot from heat and let the rice pudding sit, covered and undisturbed, for 10 minutes.
9. Stir once and let the rice pudding sit, covered, for another 10 minutes before serving. You can also allow the rice pudding to cool completely to room temperature.
10. Divide the rice pudding into 4 servings.
11. Top each serving with one portion of the prepared mangoes and Jolly Tropical Fruit Cocktail.
12. Serve immediately.