Creamy Violet Rice Pudding

Ingredients

300 g uncooked Jordan Farm's Tapol de Oro

850 ml boiling water

1 tsp vanilla extract

225 g brown sugar

55 g coconut powder

400 ml canned thick coconut milk


 
Toppings:

fresh mint leaves

2 ripe mangoes, sliced into cubes

shredded fresh coconut (optional)

coconut milk (optional)


Procedure

  1. In a large heavy-based pan, put the uncooked Jordan Farm's rice. Pour in the boiling water and the vanilla extract.

  2. Return to a boil,stirring twice.

  3. Reduce heat to low and simmer, covered, for about 25minutes until rice is tender and the liquid almost absorbed (Do not uncoverwhile cooking).

  4. Remove from heat and stir in sugar, coconut powder andhalf of the coconut milk. Cover and set aside for 10 minutes.

  5. Add water or milk if rice becomes too thick.

  6. Spoon warm dessert into wide shallow bowls.

  7. Top with mangoes and shredded coconut.

  8. Decorate with mint leaves.

  9. Drizzle with remaining coconut milk around the edges if you wish.

  10. Enjoy!