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.
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