Coconut Milk Rice Pudding
It also thickens naturally so you don't need any additional thickening agents.
Recipe Summary Coconut Milk Rice Pudding
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 | Creamy Black Beans With Coconut Milk2 tablespoons milk1 egg yolk2 ¾ cups milk1 cup coconut milk1 tablespoon butter⅓ cup Arborio rice¼ cup white sugarsalt to taste⅛ teaspoon vanilla extract¼ cup finely diced mango1 pinch Chinese five-spice powderDirectionsBeat 2 tablespoons milk with egg yolk in a small bowl. Set aside.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.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.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.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.Info | Creamy Black Beans With Coconut Milkprep:
5 mins
cook:
30 mins
additional:
3 hrs
total:
3 hrs 35 mins
Servings:
4
Yield:
4 servings
TAG : Coconut Milk Rice PuddingDesserts, Custards and Pudding Recipes, Rice Pudding Recipes,