Coconut Milk Rice Pudding

Coconut milk lends the rice pudding subtle sweetness, while the fresh mango garnish adds a touch of tanginess, making these warm bowls of pure comfort.

• Preparation Time: 5 mins
• Cooking Time: 30 mins
• Total Time: 35 mins
• Calories: 361 Calories

Ingredients

• 2 tablespoons milk
• 1 egg yolk
• 1 tablespoon butter
• salt to taste
• 1 cup coconut milk
• 1 pinch Chinese five-spice powder
• 0.25 cup white sugar
• 0.125 teaspoon vanilla extract
• 2.75 cups milk
• 0.33333334326744 cup Arborio rice
• 0.25 cup finely diced mango

Recipe Instructions

Step 1

Beat 2 tablespoons milk with egg yolk in a small bowl. Set aside.

Step 2

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.

Step 3

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.

Step 4

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 milk mixture is completely incorporated and rice has a tender, yet slightly firm consistency, 20 to 30 minutes.

Step 5

Stir sugar and salt into the rice mixture. Remove from heat. Slowly whisk in egg yolk mixture until completely incorporated and mixture is custard color, about 1 minute. Whisk in vanilla.