Ingredients
1½cupswater
1cinnamon stick,(3-inches)
1whole star anise
1cupjasmine rice
1¼tspground cinnamon,plus more to garnish
1tspground ginger
¾tspground cardamom
½tspkosher salt
pinchground black pepper
1tspvanilla extract
13½ozunsweetened coconut milk,(3 cans), full fat, divided
1cupbrown sugar,packed
coconut flakes,toasted, to garnish, optional
Preparation
In a 4-quart pot, combine the water, cinnamon stick, and star anise, and bring the water to a boil over medium-high heat.
Add the rice and reduce the heat to low. Cover the pot and steam it for about 15 minutes until it is no longer crunchy.
In a small bowl, combine the spices. Add the vanilla extract and ¼ cup of coconut milk to the spices, and whisk to create a smooth paste.
Once the rice has finished cooking, add 4 cups of coconut milk and the spice paste to the pot. Scrape the bottom of the pot to loosen any rice that may be stuck.
Bring the mixture to a gentle simmer over low heat, uncovered, and cook without stirring for 15 minutes. The surface of the rice pudding should develop small bubbles. If large, rapidly moving bubbles break the surface of the milk, lower the temperature. *
After 15 minutes, add the brown sugar and stir the pudding and any skin that’s formed.
Simmer for another 20 minutes, stirring frequently, or until the pudding has thickened to the consistency of mayonnaise. Remove the cinnamon stick and star anise from the pudding and discard.
Transfer the pudding to a shallow dish and refrigerate uncovered for at least 3 hours, up to overnight, until cold.
Just prior to serving, stir in the remaining coconut milk. Spoon the pudding into individual serving dishes and garnish with a sprinkle of ground cinnamon and toasted coconut flakes.
Serve and enjoy!
