Exploits of a Vegan Wannabe

The other night we went to a vegan Pop Up Restaurant and had the most amazing Thai food. For dessert they served a sweet rice pudding that was out of this world.  I created a similar version, coconut jasmine rice pudding using coconut milk. For a delish crunch I topped the warm pudding with toasted coconut and chopped, roasted Macadamia nuts.

Coconut jasmine rice pudding is luxurious beyond belief and amazingly easy to make. It would be the perfect wow factor for a dinner party or just to freak out your family with your culinary wizardry.  I also added my new fave vanilla Hemp Milk for an added nutritional boost. This would make a very decadent breakfast and you could pretend you were in a cabana in Thailand.

If you aren’t familiar with Pop-up restaurants, you aren’t alone, they are an underground activity for the most part.  We learned of this one through a friend of a friend.  The concept is a temporary restaurant/eatery that is usually in a non-traditional venue like a home, office or warehouse space that someone rents low cost.  It may be there a day, a week, a month or some other short timeframe. They typically serve a limited menu to guests who are “invited” to a dining gathering and asked to give a suggested dollar amount for the meal.  The trend is spreading across the country and seems to spawned by the down economy. Started in the San Francisco Bay area, pop-up restaurants are giving chefs a chance to grow a culinary following without the cumbersome cost of operating a brick and mortar facility.    It’s a fun way to dine and well worth the experience.

Coconut Jasmine Rice Pudding With Macadamias

By. S. Duquet

Inspired by Joel and Phillis

Ingredients

1 C uncooked Jasmine rice

1/4 C water

1 1/4 C Coconut Milk

1 1/2 C non dairy milk ( I used Vanilla Hemp and it was amazing)

3 Tbsp Agave (or more if you would like it sweeter)

1 Tsp Vanilla

1/2 C unsweetened coconut ( I used large flake because I love the texture and the way it looks)

For Topping

1/4 C rough chopped Macadamia nuts ( I used roasted)

1/2 C toasted unsweetened coconut ( I used large flake)

Make It Happen

~Put all liquid except vanilla and Agave in a sauce pan and bring to a boil

~Add rice and 1/2 C coconut. Stir and lower heat. Cover lightly and cook until desired tenderness. Approx 18 min)

~While rice  is cooking you can toast your coconut( put on a pan in a 200 degree oven. Watch closely and remove when it reaches your desired toastiness) and chop your Macadamias. Set aside.

~Stir in vanilla and Agave

Photo By: S. Duquet

~Serve warm and topped with toasted coconut and chopped  Macadamias.

You will not believe how creamy and soul satisfying this dish is. It isn’t a very sweet pudding so the flavor of the coconut milk and jasmine rice is really celebrated.  The texture of the pudding is as decadent as anything I have ever had. The minute I publish this I am having another bowl.

Have a delicious day.

Tags: Coconut Jasmine rice pudding, Coconut Milk Rice pudding, compassionate eating, dairy free, going veg, jasmine rice pudding, rice pudding, trying vegan, trying vegetarian, vegan, vegan challenge, vegan dessert, vegan entertaining, vegan experience, vegan recipe, vegan wannabe