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Coconut Milk Rice Pudding

4

215 min

Coconut Milk Rice Pudding

Coconut Milk Rice Pudding Photo 1

Category

Rice Recipes

Time

215 min

Serving

4 persons

Calories

361

Rating

4.00★ (67)

Cuisine

Author: Victoria Buriak
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

  • milk: 2 Tbsp
  • egg yolk: 1 piece
  • ¾ cups milk: 2 piece
  • coconut milk: 1 cup
  • butter: 1 Tbsp
  • arborio rice: 0.33333 cup
  • white sugar: 0.25 cup
  • salt: (to taste)
  • vanilla extract: 0.125 tsp
  • mango: 0.25 cup (finely diced)
  • pinch Chinese five-spice powder: 1 piece

Metric Conversion

Stages of cooking

Coconut Milk Rice Pudding Photo 21
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  1. Beat 2 tablespoons milk with egg yolk in a small bowl. Set aside.
    Coconut Milk Rice Pudding Photo 2
  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.
    Coconut Milk Rice Pudding Photo 3
  3. 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.
    Coconut Milk Rice Pudding Photo 4
  4. 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.
    Coconut Milk Rice Pudding Photo 5
  5. 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.
    Coconut Milk Rice Pudding Photo 6

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