Coconut jasmine rice pudding with jasmine-tea lychees and coconut chips (vegan)

Put the coconut milk in the pot; if it has separated, heat it until the fat melts first. Blend on high with a hand blender about 30 seconds until smooth, so the pudding is not grainy.

Add the rice milk, sugar and salt and bring up to a simmer, stirring occasionally to dissolve the sugar.

Rinse the rice in a strainer under cold water, swishing, through one or two more changes of water until it runs clear, so the pudding is not overly starchy and gloopy.

Add the rice and cook at a low simmer 30 to 40 minutes, stirring occasionally so it does not stick, until the grains are swollen, translucent and very tender, even a little mushy, and the mixture is thick and homogeneous.

Meanwhile steep three tea bags in the boiling water for a strong concentrated tea.

Off the heat, stir in the concentrated tea and the vanilla.

Transfer to a bowl, submerge the used tea bags, cover and chill.

Drain the lychees over a saucepan and bring the syrup to a simmer; halve the lychees.

Add the fourth tea bag to the simmering syrup, turn off the heat and let it infuse, then pour it back over the lychees.

Remove the tea bags and stir the cold pudding to reincorporate the settled coconut milk; serve in glasses topped with lychee halves, some syrup and coconut chips.