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

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.