Preparation

This recipe borrows elements from Southeast Asian sweet rice dishes but simplifies the process down to its essence. The turmeric adds an earthy warmth and gorgeous color without overwhelming the delicate coconut base. Serve it warm or chilled—it's excellent both ways.

Preparation

1. Rinse the jasmine rice under cold water until the water runs clear. Drain well.
2. In a medium saucepan, combine the rice with 2 cups of water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until the rice is tender and water is absorbed.
3. Stir in the coconut milk, sugar, and turmeric. Increase heat to medium and cook uncovered, stirring frequently, for 12-15 minutes. The mixture will thicken considerably and become creamy.
4. Remove from heat and stir in the vanilla extract. The pudding will continue to thicken as it cools.
5. Serve warm, or transfer to individual bowls, cover, and refrigerate for at least 2 hours for a chilled version.
6. The pudding will firm up significantly when cold. If desired, stir in a splash of coconut milk before serving to loosen it up.

Serving suggestion: Top with toasted coconut flakes, fresh mango, or a drizzle of extra coconut milk.