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Ingredients

  • 1 cup short-grain rice

  • 2 cups canned coconut milk
  • 2 cups whole milk
  • ½ cup sugar
  • ¼ cup Yuzu Super Juice
  • 1 teaspoon vanilla extract
  • Sea salt
  • 1 mango for garnish (optional)

Instructions

1

Rinse the rice under cold water until the water runs clear to remove excess starch.

2

In a large saucepan, combine the rice, coconut milk, whole milk, and a pinch of salt. Stir to combine.

3

Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring frequently. Reduce the heat to low, cover the saucepan, and let the rice simmer, stirring occasionally to prevent sticking. This should take about 25-30 minutes, or until the rice is soft and the mixture thickens.

4

Stir in the sugar, Yuzu Super Juice, and vanilla extract. Continue to cook for 5 more minutes, stirring regularly. Remove from the heat, it will thicken further as it cools. 

5

Let it cool for at least 30 minutes, at room temperature or in the fridge. Serve in small bowls and garnish with sliced mango if desired.