coconut milk rice pudding

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 5 mins Cook Time: 30 mins Ready Time: 3 hrs 35 mins


• 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.