Vanilla Coconut Sweet Rice with Persimmons

life is what happens when you’re busy making other plans.

or in my case, when you’re busy watching crap hit the fan.

mostly because i 100 percent avoid the planning bit and allow my anxiety to build over the lack of control I have (even though it could be a totally controlled situation) and then boom. everything happens all at once and I go take a sleepless nap until it all goes away.

this my friends, is the story of my life.

whyyyyyyy. no damn clue actually. i’ve always been this way. and i don’t think i’ll ever change, so that’s super peachy.

so basically: i apologize for the lack of posting. and not responding to some of ya e-mails.

but here is what i can tell you: this blog is here to stay. *hip hip hooray* i’ve devised an invisible plan that i pray will magically be put into action (once the invisible plan becomes visible, but as I said earlier……. i’m not much of a planner) but for really: this plan: to post again at the very least 1-2 times a week.

WHOA.

but this is because i have some exciting things coming up! in collaboration with this here blog! so basically there is NO way I can get out of not posting more frequently. i’m being held accountable and i’m sort of super excited about the things to come and we all know how much i love to ramble, once i start going. you can’t stop me. but someone probably needs to. which is why i bought my boyfriend. i pay him in food, and he returns the favor by keeping me in check.

just kidding. totally kidding. about the keeping in check bit. but i’m pretty sure the only reason why he is still with me is because i cook for him. and by cook i mean take out. and i pour him nice whiskeys. and introduce him to series like House of Cards. in which case. he is basically forced to stay with me for another couple weeks or so until we finish up the series. and then i’ll need a new series to watch so he’ll stay with me longer so recommendations ARE NEEDED. SOS.

also…. it’s too nice out to be outside so i have to spend my nights inside watching Netflix….. while eating something sweet…… but not like super feel bad about yourself sort of sweet. the kind of sweet that makes you feel a little less blobby post consumption.

Vanilla Coconut Sweet Rice with Persimmons. A refreshing spin on your rice pudding during these overly warm summer nights.

recipe notes:

this recipe is a spin on thai sweet rice, a dessert my dad actually introduced to me (he’s czech/italian so that makes sense ?) and has been a recent obsession of mine, incredibly easy to throw together and a little portion goes a long way. one of the very rare things in life where “good things come in small packages ” actually rings true.

No persimmons? That’s okay. You’re only sort of missing out. Try cubed mango on top (which is more traditional for this dish). Soooo much yum.

Also untraditionally I used Japanese sticky rice. instead of the traditional thai sweet rice (that is the actual grain). either or works. but i just have a serious relationship with Japanese sticky rice and I don’t think that will over go away. like never. ever.

My recipe is not as sweet as your traditional thai sweet sticky rice…. but feel free to add a little more sugar where needed. ALSO: not into the whole white sugar bit? I get it. I usually avoid granulated sugar at all costs but didn’t think any substitute would do this sweet justice. However I think agave nectar could possibly work as a substitute. Just remember that it is almost twice as sweet as sugar so a little goes a long way.

5.0 from 1 reviews

Vanilla Coconut Sweet Rice with Persimmons

Prep time:  5 mins

Cook time:  1 hour 35 mins

Total time:  1 hour 40 mins

Save Print

Ingredients

• 2 cups uncooked Japanese "sushi" rice
• ½ cup coconut water
• 1¾ cup water
• 1 tbsp vanilla extract
• 1 cup coconut milk (full fat tastes best)
• ⅓ cup granulated sugar
• ½ tsp salt
• ½ cup coconut milk
• 1 tbsp granulated sugar
• 1-2 tsp corn starch
• pinch of salt
• 1-2 persimmons peeled + cut into ½" chunks
• 1 tbsp toasted or raw sesame seeds for sprinkling

Instructions

1. Combine uncooked rice, ½ cup coconut water and 1¾ cup regular water along w/ 1 tbsp vanilla extract into a heavy bottom pot (or a rice cooker. however you normally cook your rice).
2. Cook until instructions (so usually about 25-35 minutes).
3. While the rice is cooking in a sauce pan add 1 cup coconut milk, ⅓ cup sugar and ½ tsp salt. Stir together and bring to a low simmer for 5 minutes.
4. When rice has finished cooking add rice to coconut milk sauce and mix together. Remove form heat and let cool for about an hour.
5. Once rice has finished cooling, in a small pan add ½ cup coconut milk, 1 tbsp granulated sugar, 1-2 tsp corn starch and pinch of salt. Over low heat whisk together until you form a creamy smooth paste (that is pourable). If sauce is too runny add a little bit of corn starch at a time (start with 1 tsp and go from there).
6. Once sauce has thickened slightly set aside.
7. Divide sweet rice into bowls, top with a couple pieces of persimmons and pour sauce on top. sprinkle with sesame seeds and serve.

3.5.3226