Coconut Milk Rice Pudding
Ingredients
- 2 tablespoons milk
- 1 large egg yolk
- 2 ¾ cups milk
- 1 cup coconut milk
- 1 tablespoon butter
- ⅓ cup Arborio rice
- ¼ cup white sugar
- salt to taste
- ⅛ teaspoon vanilla extract
- ¼ cup finely diced mango
- 1 pinch Chinese five-spice powder
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Instructions
- Beat 2 tablespoons milk and egg yolk together in a small bowl; set aside.
- Combine 2 3/4 cups milk and coconut milk in a saucepan over medium heat until just begins to steam; reduce heat to low.
- Melt butter in a saucepan over medium heat. Stir in rice; cook for 1 minute. Pour in 1/2 cup coconut milk mixture, stirring constantly, until liquid is completely absorbed and rice is creamy; repeat process until milk mixture is completely incorporated and rice has a tender, yet slightly firm consistency, 20 to 30 minutes.
- Stir sugar and salt into rice mixture. Off heat, slowly whisk in egg yolk mixture until completely incorporated and custard in color, about 1 minute. Whisk in vanilla extract.
- Transfer rice pudding to a bowl; cool to room temperature, cover with plastic wrap, and refrigerate until well-chilled, at least 3 hours. Garnish with mango and five-spice powder.
Source
Original recipe: View Original