Jasmine & Coconut Rice Pudding | The Meadow Kitchen

The Meadow Kitchen · Botanical recipe

❦ Flowers from my Meadow · The Meadow Kitchen · Botanical Baking & Desserts

Jasmine & Coconut Rice Pudding

A comforting, creamy coconut rice pudding gently scented with our dried Jasmine Flowers, served warm with a scattering of toasted coconut.

Actual Flowers from my Meadow Jasmine Flowers 20 g branded kraft pouch, not a photograph of finished coconut rice pudding

From our botanical pantry

Jasmine Flowers

Jasminum officinalis

Our aromatic dried Jasmine Flowers lend a delicate floral note to warm milk before the rice is added. The photograph shows the genuine Flowers from my Meadow 20 g pouch rather than a finished dish.

Explore Jasmine Flowers →

Botanical ingredients

Ingredients

  • 100 g short-grain rice (uncooked)
  • 400 ml coconut milk
  • 250 ml milk
  • 2 tbsp dried Flowers from my Meadow Jasmine Flowers
  • 40 g sugar
  • ½ tsp vanilla extract
  • A pinch of salt
  • Toasted coconut, to serve

How to prepare

Method

  1. Gently warm the 250 ml milk with 2 tbsp dried Jasmine Flowers in a small saucepan, without allowing it to boil.
  2. Remove from the heat, cover and infuse for 10 minutes. Strain out the Jasmine Flowers.
  3. Combine the jasmine-infused milk with 400 ml coconut milk, 100 g short-grain rice, 40 g sugar and a pinch of salt in a suitable saucepan.
  4. Bring to a gentle simmer and cook for approximately 25–30 minutes, stirring frequently so the rice does not stick, until the rice is tender and the mixture creamy. The exact time may vary with the rice and heat.
  5. Stir in ½ tsp vanilla extract. Spoon into serving bowls, finish with toasted coconut and enjoy warm.

Before you enjoy

Allergens, botanicals & food handling

  • Allergens: Contains milk (dairy) and coconut. Check ingredient labels for personal allergens and cross-contact; this recipe is not dairy-free as written.
  • Jasmine Flowers: Use culinary Flowers from my Meadow Jasmine Flowers, botanically identified as Jasminum officinalis. Do not substitute decorative, fragranced or chemically treated flowers or unrelated plants sold under similar common names.
  • Pregnancy, breastfeeding, medications and sensitivities: Consult a healthcare professional about suitability of herbal preparations if pregnant, breastfeeding, taking medicines or managing a medical condition. Avoid jasmine if allergic or sensitive to it.
  • Cooked rice safety: Cook rice until tender and serve the pudding freshly made. Cooked rice may support Bacillus cereus growth if left at room temperature; if preparing ahead, cool promptly in shallow containers and refrigerate.
  • Keeping: No recipe-specific prepared-pudding shelf life has been established; follow appropriate refrigeration practices for cooked rice and dairy.