From the kitchen
Camel Milk Rice Pudding with Toasted Coconut
A creamy, gently spiced rice pudding finished with toasted coconut for texture and a tropical note.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Camel Milk Edition
Ingredients
- 2.5 cups Camel Milk
- 1/2 cup Arborio or Short-Grain Rice
- 1/3 cup Granulated Sugar
- 1/2 tsp Ground Cinnamon
- 1/2 tsp Vanilla Extract
- 1/2 cup Toasted Coconut Flakes
Method
- Combine the rice with 1.5 cups of water in a saucepan and simmer, covered, for 15 minutes until the water is absorbed.
- Add 2 cups of the camel milk, the sugar, and the cinnamon to the pot. Simmer gently over low heat, stirring frequently, for 20-25 minutes until thickened.
- Remove from heat and stir in the remaining 1/2 cup camel milk and the vanilla extract to loosen and finish the pudding.
- Let rest for 5 minutes to thicken slightly further before serving.
- Top generously with toasted coconut flakes just before serving.
Kitchen note
Reserving a portion of the camel milk to stir in at the very end keeps the finished pudding from becoming too thick or gluey as it cools.
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