Vanilla Coconut Sweet Rice with Persimmons
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 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
  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.
Recipe by My Lavender Blues at