Coconut Jasmine Rice Pudding
Prep. Time:
30 minutes (plus 2 hours marinating for rhubarb)
Baking Time:
45 minutes
Total Time:
1 hour 15 minutes (plus 2 hours marinating)
Serves:
4 servings
Dhananjai created this dish for MasterChef UK Professionals Season 18. For his Quarter-Final Invention Dish, Dhananjai drew on two deeply personal sources: his mother's comforting Indian rice pudding (kheer) and his short holidays in Thailand. 'It's sort of a take between my short holidays in Thailand and what my mum used to make for me at home,' he explained. The result married fragrant, cardamom-spiced rice puddings of his childhood with the tropical coconut and lemongrass flavors of Southeast Asia, topped with British rhubarb and fresh mango. Monica Galetti called the presentation 'brilliant' and 'colorful,' praising the pudding's creamy texture and pleasant cardamom hint, though she wanted him to 'be a bit braver' with his flavors. Marcus Wareing enjoyed the texture and sweetness levels, particularly the chili heat and mango sharpness, but wished for more rice pudding relative to the coconut garnish, which he felt dried the palate. This recipe addresses all three critiques: bolder cardamom (five pods), gochugaru threaded through both fruit components for building warmth, and the coconut reconceived as a controlled textural crumb rather than an overwhelming topping - making the fragrant, creamy pudding the undisputed star.
Chef's Notes: Addressing the Judges' Feedback
Monica's note: "I think you could have been a bit braver": This version increases the cardamom from a background whisper to a more confident presence (five pods instead of two or three), and the gochugaru appears in both the rhubarb marinade and the mango, threading gentle heat throughout the dish rather than limiting it to a surface garnish. The sake marinade itself is bolder here, with more time for the flavors to penetrate the rhubarb.
Marcus's note: "I would love to see more of the rice pudding... a lot of coconut dries the palate out": The original competition dish apparently had generous coconut scattered over the top, which competed with the pudding for attention and created a drying effect. This version reconceives the coconut as a textural crumb - toasted with sesame and brown sugar in small quantity - so it adds crunch without overwhelming the palate. The pudding itself is made with a generous ratio of liquid to rice, yielding the lush, creamy centerpiece Marcus wanted.
Marcus's note: "Just a little hint of spice extra": The additional cardamom pods in the pudding, plus the gochugaru in both accompaniments, build a more complex spice profile that develops as you eat through the bowl - warm aromatics in the pudding, gentle chili heat in the fruit.
Dhananjai's vision: "a take between my short holidays in Thailand and what my mum used to make": The lemongrass and coconut milk honor Southeast Asian rice pudding traditions, while the cardamom and the concept of fragrant rice cooked with milk and soft fruits draws directly from Indian kheer. The sake-marinated rhubarb adds British sensibility with Japanese elegance - exactly the kind of global crossover that defines Dhananjai's cooking.
Troubleshooting
Rice pudding is too thick: Jasmine rice releases starch readily and continues to absorb liquid as it sits. Add warm milk a tablespoon at a time, stirring gently, until you reach your desired consistency. The pudding should be looser than you think when you serve it, as it will set slightly in the bowl.
Rice pudding is too thin: Continue cooking uncovered over very low heat, stirring frequently, until it thickens. Jasmine rice will get there - it just may need another 5–10 minutes. Avoid increasing the heat, which can cause the coconut milk to separate.
Rhubarb collapsed during roasting: The batons were likely too thin or roasted too long. Use stalks at least ½ inch wide and watch them closely - they go from firm to mush in about 2 minutes. If they're starting to slump, remove them immediately. Field-grown (outdoor) rhubarb is sturdier than forced (hothouse) rhubarb and holds its shape better.
Coconut crumb is soggy: The crumb must be spread out to cool completely before serving. If assembled too early, the moisture from the warm pudding will soften it. Make the crumb ahead and store in an airtight container at room temperature for up to 3 days, adding it at the very last moment.
Cardamom flavor is too subtle: Green cardamom pods vary enormously in potency. If your pods are older or smaller, crack them fully open and add the inner seeds directly to the milk - this releases far more flavor than crushed pods alone. You can also add ¼ teaspoon of ground cardamom in the last minute of cooking for an immediate boost.
Gochugaru substitution: If you cannot find gochugaru (Korean chili flakes), substitute Aleppo pepper flakes or a small pinch of Kashmiri chili powder. Avoid standard red pepper flakes, which are sharper and lack the fruity warmth that makes gochugaru work so beautifully here. As Dhananjai noted on the show, gochugaru was the closest reference he could find to the flaked red chili used in Indian summer fruit preparations.
Storage
Rice pudding: Refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of milk or coconut milk, stirring constantly. The pudding will thicken considerably when cold. This is normal.
Sake-marinated rhubarb: Store roasted rhubarb and its syrup separately in the refrigerator for up to 2 days. Bring to room temperature or warm gently before serving.
Mango: Best prepared fresh. If you must prep ahead, dice and store without the lime juice for up to 1 day; add the lime and gochugaru just before serving.
Coconut-sesame crumb: Store in an airtight container at room temperature for up to 5 days. Re-crisp in a dry skillet for 1 minute if it softens.
Variations
Vegan version: Replace the whole milk with additional coconut milk or oat milk. The pudding will be slightly richer but still delicious. Use coconut oil in place of butter for the crumb.
Tropical version: Replace the rhubarb with sake-marinated pineapple or passion fruit. Add a squeeze of lime and a pinch of chili for the same sweet-sharp-warm balance.
Classic Indian kheer direction: Omit the lemongrass and star anise. Increase the cardamom to 7–8 pods and add a few strands of saffron steeped in warm milk. Garnish with toasted cashews and pistachios instead of the coconut-sesame crumb. Use basmati rice instead of jasmine.
Winter version: Substitute the rhubarb and mango with roasted pear or quince poached in sake with star anise. The warm spices in the pudding will complement stone fruit and orchard fruit beautifully.
Black sesame variation: Replace white sesame seeds in the crumb with black sesame for a dramatic visual contrast and a deeper, more roasted nutty flavor.
Ingredients
Instructions
MARINATE THE RHUBARB (BEGIN 2 HOURS AHEAD):
1. In a small saucepan, combine the sake, sugar, ginger slices, and gochugaru over medium heat. Stir until the sugar dissolves, then remove from heat and allow to cool for 10 minutes.
2. Place the rhubarb batons in a shallow dish in a single layer. Pour the warm sake mixture over them, turning gently to coat. Cover and refrigerate for at least 2 hours, turning once halfway through. The sake mellows the rhubarb's sharpness while the gochugaru adds a gentle warmth.
3. When ready to serve, preheat the oven to 375°F (190°C). Lift the rhubarb from the marinade (reserve the liquid) and arrange in a single layer on a parchment-lined baking sheet. Roast for 8-10 minutes until just tender but still holding its shape. The batons should yield to gentle pressure without collapsing.
4. Meanwhile, simmer the reserved marinade in a small saucepan over medium heat until reduced to a light syrup, about 3-4 minutes. Discard the ginger slices. Set the syrup aside.
COOK THE JASMINE RICE PUDDING:
5. Rinse the jasmine rice under cold running water until the water runs mostly clear, about 30 seconds. Drain well. This removes excess surface starch while preserving the natural fragrance.
6. In a medium heavy-bottomed saucepan, combine the rinsed rice, coconut milk, whole milk, sugar, and salt. Add the bruised lemongrass stalks, star anise, and crushed cardamom pods directly into the liquid.
7. Bring to a gentle boil over medium heat, stirring occasionally. As soon as it begins to bubble, reduce the heat to the lowest possible setting. Cover with a lid slightly ajar and cook for 25-30 minutes, stirring every 5 minutes to prevent sticking on the bottom.
8. The pudding is ready when the rice is completely tender and the mixture is thick and creamy — it should coat the back of a spoon and fall in lazy ribbons. If it thickens too quickly before the rice is fully cooked, add a splash of milk and continue cooking.
9. Remove from heat. Fish out and discard the lemongrass stalks, star anise, and cardamom pods. The pudding will thicken further as it sits. Cover and keep warm, or cool and gently reheat with a splash of milk before serving.
MAKE THE COCONUT AND SESAME BROWN SUGAR CRUMB:
10. Preheat a dry skillet over medium-low heat. Add the shredded coconut and toast, stirring constantly, until golden with deep amber edges, about 3-4 minutes. Transfer to a bowl immediately — coconut burns quickly.
11. In the same skillet, toast the sesame seeds, stirring constantly, until golden and fragrant, about 2 minutes. Add to the bowl with the coconut.
12. Add the brown sugar, melted butter, and salt to the toasted coconut and sesame. Stir to combine into a loose, sandy crumb. Spread on a plate to cool and crisp. The crumb should remain loose and crunchy, not clumped.
PREPARE THE MANGO:
13. Toss the diced mango with the lime juice and a pinch of gochugaru. The lime juice brightens the natural sweetness while the chili echoes the warmth running through the rhubarb.
ASSEMBLE AND SERVE:
14. Spoon a generous portion of warm rice pudding into shallow serving bowls — make the pudding the star, as Marcus recommended.
15. Arrange 3-4 roasted rhubarb batons alongside the pudding, slightly overlapping. Scatter the seasoned mango dice over and around the dish.
16. Drizzle a teaspoon of the sake reduction syrup over the rhubarb and pudding.
17. Sprinkle the coconut-sesame brown sugar crumb over the top for textural contrast. Finish with a few fresh coconut shavings and, if desired, a small mint leaf.
