Name: Coconut Milk Rice Pudding
Prep time: 5 min
Cook time: 5 min
Yield: 4
Ingredients: Milk - 2 tablespoons; Egg yolk - 1; Milk - 2 ¾ cups; Coconut milk - 1 cup; Butter - 1 tablespoon; Arborio rice - ⅓ cup; White sugar - ¼ cup; Salt to taste - ¼ cup; Vanilla extract - ⅛ teaspoon; Finely diced mango - ¼ cup; Chinese five-spice powder - 1 pinch

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Coconut Milk Rice Pudding

1. Milk - 2 tablespoons

2. Egg yolk - 1

3. Milk - 2 ¾ cups

4. Coconut milk - 1 cup

5. Butter - 1 tablespoon

6. Arborio rice - ⅓ cup

7. White sugar - ¼ cup

8. Salt to taste - ¼ cup

9. Vanilla extract - ⅛ teaspoon

10. Finely diced mango - ¼ cup

11. Chinese five-spice powder - 1 pinch

How to cook deliciously - Coconut Milk Rice Pudding

1. Stage

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

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

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.