Bright Jasmine Rice Pudding with Mint and Lime

Pick and wash the mint leaves, then gently pat dry with a clean kitchen towel. Roll the leaves into a tight bundle and slice into thin ribbons (chiffonade). Set aside.

Roll the lime firmly on the counter with the palm of your hand. Cut in half and juice one half into a small bowl. Cut the remaining half into 4 wedges for serving. Set aside.

In a heavy-bottomed saucepan, combine jasmine rice, whole milk, heavy cream, white sugar, vanilla extract, and salt. Stir well to dissolve the sugar into the liquid.

Place the pot over medium heat, stirring constantly, until the mixture begins to bubble gently around the edges, about 8 minutes.

Reduce heat to low. Continue cooking, stirring every 2-3 minutes to prevent the bottom from scorching, until the rice is tender and the pudding has thickened to a loose, creamy consistency, 22-25 minutes more. The pudding will continue to thicken as it cools.

Remove from heat. Stir in the sliced mint and the fresh lime juice. Taste and adjust sweetness with a pinch more sugar if desired.

Ladle into 4 warm bowls. Finish each portion with a lime wedge on the side. Serve immediately while the pudding is still glossy and warm, or let cool to room temperature for a thicker, chilled texture.