Popular Recipes: Coconut Milk Rice Pudding

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Coconut Milk Rice Pudding

"The coconut milk gave the pudding a layer of subtle sweetness, and also inspired the fresh mango garnish, which really elevated these bowls of comforting goodness."

Ingredients :

  • 2 tablespoons milk
  • 1 egg yolk
  • 2 3/4 cups milk
  • 1 cup coconut milk
  • 1 tablespoon butter
  • 1/3 cup Arborio rice
  • 1/4 cup white sugar
  • salt to taste
  • 1/8 teaspoon vanilla extract
  • 1/4 cup finely diced mango
  • 1 pinch Chinese five-spice powder

Instructions :

Prep : 5M Cook : 4M Ready in : 3H35M
  • Beat 2 tablespoons milk with egg yolk in a small bowl. Set aside.
  • Combine 2 3/4 cups milk and coconut milk in a saucepan over medium heat. When mixture just begins to steam, reduce heat to low.
  • Melt butter in a saucepan over medium heat. Stir in rice and cook for 1 minute. Pour in 1/2 cup coconut milk mixture; stir constantly until liquid is completely absorbed and rice is creamy. Repeat this process until the milk mixture is completely incorporated and the rice has a tender, yet slightly firm consistency, 20 to 30 minutes.
  • Stir sugar and salt into the rice mixture. Remove from heat. Slowly whisk in egg yolk mixture until completely incorporated and the mixture is custard color, about 1 minute. Whisk in vanilla.
  • Cool pudding to room temperature, cover with plastic wrap, and refrigerate until well-chilled, at least 3 hours. Garnish with mango and Chinese five-spice powder.

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