Jasberry Rice Pudding

Serves: 4 • Time: 1 hour 15 minutes

A newly developed strain of rice, Jasberry is packed with antioxidants and fiber, making it one of the most healthful varieties. In this simple preparation of Jasberry rice pudding, curator of the Thailand Box Jet Tila cooks it in coconut milk and sugar to create a warm, comforting dish that’s just as delicious for dessert as it is for breakfast.

Jasberry Rice Pudding
© Erik Bardin, The Frynamic Duo

INGREDIENTS

  • ⅔ cup Jasberry rice
  • ½ tsp. salt
  • 1 13.7 oz. can coconut milk, stirred
  • ¼ cup brown sugar
  • Fruit (optional), for garnish

DIRECTIONS

1. Bring the rice, salt, and 3½ cups water to a boil. Cover, reduce the heat, and let simmer 35 minutes. Strain, then return the rice the pot. Stir in 1½ cups coconut milk and sugar and bring to a boil over high heat, then reduce and let simmer, stirring occasionally for about 20 minutes. Let cool. Transfer to 4 bowls, add the remaining coconut milk, and garnish with fruit.

[shopify embed_type=”collection” shop=”try-the-world.myshopify.com” product_handle=”magazine-jasberry”]

 

Jet Tila is the curator of the Thailand Box. He is a regular judge on Food Network’s Cuthroat Kitchen, Thailand’s first-ever Culinary Ambassador, and the chef-owner of Pakpao Thai restaurants in Texas.

Jet Tila


  • Fred McCellan

    There is something DRASTICALLY wrong with this recipe. It is not even close to being right. The picture shows a quite thick looking pudding. What you get is a very thin soup like product with a very weak diluted taste. Something is wrong the amount of liquids added. The recipe has 3 1/2 cups (28 oz) water and 13.7 oz of coconut milk for a total of 41.7 oz of liquid for 2/3 cup of rice! I think the water used for the rice needs to be very much less and/or poured off after the rice is cooked.

    • http://www.trytheworld.com Try The World

      Hey Fred, sorry the recipe did not work out. We had to update the recipe. So it turns out you’re supposed to strain out the water after you cook the rice, then return it to the pot and continue with the coconut milk, etc. Sorry about this!

  • Giorie

    I had the same problem as Fred!

    • http://www.trytheworld.com Try The World

      Hey Giorie, so it turns out you’re supposed to strain out the water after you cook the rice, then return it to the pot and continue with the coconut milk, etc. Sorry about this—We didn’t realize that this step was missing from the recipe!

  • Tabitha

    I wish I had known this or an email was sent out about this! I made it tonight following the recipe on the card and now am upset that I wasted a rather expensive ingredient on something that is no good!

    • http://www.trytheworld.com Try The World

      Hey Tabitha! Sorry to hear that. Did the recipe come out ok? Email us at social@trytheworld.com, I’d love to make it right for you!

  • Sarah Duran Keen

    I, too, wish an email had gone out. I also wasted my Jasberry rice on a dish that had to be pitched.

  • SS

    I made this from the updated recipe… it was REALLY tasty.

  • http://www.steals.com Jana Francis

    So bummed that I went with the recipe on the card! It’s a watery mess.