This coconut and lemongrass rice pudding is full of Thai-inspired flavour. Serve it chilled or warm.

Yield: Serves 5.



  • 2 cans (400 mL each) coconut milk
  • 1/2 cup milk (2%)
  • 1 piece lemon grass stalk (6 inch), crushed and chopped
  • 2 tbsp chopped fresh ginger
  • 1 tbsp vanilla
  • 1 tsp grated lime peel
  • 1 tsp salted butter
  • 3/4 cup jasmine rice or short grain white rice
  • 1 cup fresh or frozen diced mango
  • 1/2 cup liquid honey


  1. Combine coconut milk, milk, lemon grass, ginger, vanilla and lime peel in a medium non-reactive saucepan. Bring to a simmer over medium heat and cook, uncovered, stirring occasionally, for 5 minutes. Do not boil.
  2. Strain coconut milk mixture through a fine sieve into a heatproof bowl; discard solids. Set aside.
  3. Melt butter in a medium non-reactive saucepan over low heat. Add rice and sauté until lightly toasted, about 1 - 2 minutes.
  4. Add coconut milk mixture and stir to combine. Bring to a simmer over low heat and cook, covered, until rice is tender and mixture is creamy and thickened, about 40 - 45 minutes. Remove from heat.
  5. Add mango and honey; stir to combine. Serve warm or cold.
Nutritional analysis per serving:

537 calories, 32.4 g fat, 6 g protein, 61.2 g carbohydrate, 2.6 g fibre, 41 mg sodium