Coconut Milk Rice Pudding

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.

• 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 and egg yolk together in a small bowl; set aside.

Step 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.

Step 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.

Step 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.

Step 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.