Rice pudding with lychees

Name: Rice pudding with lychees
Cuisine: Thai
Ingredients: 500 g/1 lb 2 oz Demerara, palm sugar or soft brown sugar; 500 g/1 lb 2 oz Demerara, palm sugar or soft brown sugar; 500 g/1 lb 2 oz sticky (glutinous) rice; 650 ml/1 pint 2 fl oz jasmine water (this can be made by adding a few drops of jasmine essence to water); ½ teaspoon salt; 1 can lychees, drained; 250 ml/ 8½ fl oz coconut cream

Preparation info

Difficulty
Easy

Appears in

Keith Floyd's Thai Food

By Keith Floyd

Published 2006

About

Ingredients

500 g/1 lb 2 oz sticky (glutinous) rice
650

Asia
Thailand
Dessert
Gluten-free
Vegan

Method

Thoroughly wash the rice at least twice to remove any excess starch. Place in a pan with the jasmine water and bring to the boil, then reduce the heat and simmer, uncovered, until cooked through – about 15 minutes.
Add the sugar to the rice and cook until all the sugar has dissolved, then stir in the lychees. Remove from the heat.
Mix the coconut cream a