Rice Pudding with Vanilla and Cinnamon Cream

Rice Pudding with Vanilla and Cinnamon Cream

Rice Pudding with Vanilla and Cinnamon Cream

Sweet Jasmine rice
150g Jasmine rice (1 cup) (washed and drained) 
250ml Water (1 cup)
250ml Coconut milk (1 cup) (fresh)
2g Salt (pinch)
5ml Honey (1 tsp)  
1 Vanilla bean (seeded and pod)

Rice pudding
5 Cups cooked rice
1 1/2 tablespoon Honey
5 Cups Coconut milk (fresh or store bought)
Salt (pinch)
1 Tablespoon butter
1 Vanilla pod  
3 Teaspoon Vanilla extract
3 Cups Heavy cream (whipped)
(Pinch) Cinnamon


Make the Trukai Jasmine Rice:

  1. Wash the rice and drain.
  2. Place rice in a small pot. Cover with a lid and bring to boil. Once the rice comes up to boil turn down to low simmer and cook for approximately 17min. Larger portions will take longer to cook. 
  3. Once cooked and water is absorbed, remove from heat and keep covered with lid for 5 min. This will steam the rice and dry out.  Take fork and run through the rice to fluff the rice. 
  4. Reserve to cool and steam


  1. Take the cooked rice and place into a pot. Add the honey, vanilla bean, coconut milk and bring to a light simmer.
  2. Keep cooking until the rice thickens.
  3. Add butter and stir into the rice

Vanilla & Cinnamon Cream

  1. Place cream into bowl.
  2. Add cinnamon, vanilla seeds or extract. And 1 tsp of honey.
  3. Begin to whisk until soft peaks form.


Place rice pudding into a bowl. Add dollop of spiced cream on the top. Finish with shavings toasted coconuts and enjoy.