Last Updated on February 14, 2023
What is coconut milk?
Coconut milk is an ingredient used in Asian and Caribbean cuisines. It is used in the preparation of all kinds of dishes, both savory and sweet.
There are different types of coconut milk on the market and the main differentiating element is the amount of fat they contain. The manufacturing method is the same in all cases: the ground coconut pulp that is submerged in water (or sometimes milk). It is stirred well to extract all the flavor of the fiber and then it is drained. This can be made at home with a blender and then drain the paste obtained in a cheesecloth. The key is therefore in the proportion of water used.
These are the three types:
- The one called standard coconut milk, with an amount of fat that is around 15% of the total volume. It is therefore a quite caloric but very aromatic product, ideal for use in confectionery, in the preparation of ice cream, cocktails and to make wonderful curries of Thai or Indian influence.
- Light or low-calorie coconut milks, which simply have a higher proportion of water and in which the volume of fat is around 6% of the total. To make this milk, the product is usually made using particularly ripe and aromatic coconuts to compensate for the high presence of water and thus avoid having a product that is too “watery”.
- Finally, there is coconut cream, with a high fat content (up to 24% of the total volume). It is so dense that it can be whipped like cream, either by hand or better using a siphon. It is a small calorie bomb but it is a delight. It is used to make foams and to make all kinds of sweet and pastry dishes.
What is jasmine rice?
Jasmine rice is originally from Thailand, where it is undoubtedly one of the star ingredients in the incredible cuisine of that country.
The name of this rice is inspired by its characteristic floral aroma, similar to that of jasmine. It is also called Thai aromatic rice because it is originally from that country and its main producer. For centuries it was the rice of choice for the nobility of Siam and even today it is still a relatively expensive rice because its demand exceeds its production capacity. Its presence on a table, whether to accompany Thai or other recipes, never disappoints. The grain is long, almost transparent when raw, but becomes white and shiny, soft to the touch and firm inside when cooked.
Creamy coconut Thai rice pudding
This creamy coconut Thai rice pudding is the ultimate comfort food. It is perfect as a deliciously nutritious breakfast or dessert. This recipe is the sweet option usually eaten as a dessert, but there is the salty version which has the same ingredients as the ones here. Follow this link to discover it: mahatmarice.com/recipes/easy-coconut-rice/
- 400 ml of coconut cream or milk.
- 500 g of Thai glutinous rice.
- 85 g of sugar
- 1 teaspoon of salt.
- 2 tbsp of toasted sesame seeds.
- 1 ripe mango.
For the coconut sauce:
- 100 ml of coconut cream or milk.
- Pinch of salt.
- 1/2 tbsp of sugar.
- Wash the rice very well under cold water until the water comes out completely clean. The ideal is to put it in a strainer and let the water run, stirring the rice constantly. Then leave the rice in water for at least 6 hours although ideally overnight.
- Strain the rice and cook it for 15 minutes. Set aside when it’s ready.
- In a pot cook the coconut cream, the sugar and the salt until it starts to boil. Cook it at low heat because it can burn very easily. Mix well, turn off the heat and add the rice to the coconut cream. Integrate everything correctly. Reserve covered with film so that it does not dry out.
- In a separate pot, mix the other part of the coconut cream and its ingredients over low heat for about 3 minutes, so that it condenses slightly. Set aside.
- Peel and cut the mango and serve it next to the rice.
- Cover the rice with some of the sauce.