Importer of Japanese artisanal fine foods and ingredients
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1. Thoroughly wash the rice by gently scrubbing it in between your hands until the water runs clear. Set aside in a bowl of cold water.
2. In a saucepan, bring the rice, coconut milk, brown sugar and salt to a boil. Stir occasionally.
3. Once boiling, lower the heat and cook on really low heat until the rice has absorbed all the liquid.
4. Remove from heat and let sit for 5 minutes.
5. Finish cooking for 15 to 20 minutes by steaming using a steamer or a couscous maker.
Plate in bowls and set aside to cool down. Pair with fresh mango !
As this rice pudding recipe is not liquid, it is best consumed on the same day !
Bon appétit !