Coconut Milk Rice Pudding
Description
Coconut milk lends subtle sweetness to the rice pudding recipe made with Arborio rice. Mango adds tang and five-spice powder adds a little warm spice.
Ingredients
•
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
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1/8 teaspoon vanilla extract
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1/4 cup finely diced mango
•
1 pinch Chinese five-spice powder
Directions
1
Beat 2 tablespoons milk and egg yolk together in a small bowl; set aside.
2
Combine 2 3/4 cups milk and coconut milk in a saucepan over medium heat until just begins to steam; reduce heat to low.
3
Melt butter in a saucepan over medium heat. Stir in rice; cook for 1 minute. Pour in 1/2 cup coconut milk mixture, stirring constantly, until liquid is completely absorbed and rice is creamy; repeat process until milk mixture is completely incorporated and rice has a tender, yet slightly firm consistency, 20 to 30 minutes.
4
Stir sugar and salt into rice mixture. Off heat, slowly whisk in egg yolk mixture until completely incorporated and custard in color, about 1 minute. Whisk in vanilla extract.
5
Transfer rice pudding to a bowl; cool to room temperature, cover with plastic wrap, and refrigerate until well-chilled, at least 3 hours. Garnish with mango and five-spice powder.