From the kitchen
Coconut Rice Pudding
Arborio rice slow-cooked in sweetened coconut milk with a whole vanilla bean and cinnamon stick.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Coconut Milk Edition
Ingredients
- 1/2 cup Arborio Rice
- 1 can (13.5 oz) Coconut Milk
- 1 1/2 cups Water
- 1/3 cup Sugar
- 1 Vanilla Bean, split, or 1 tsp extract
- 1 Cinnamon Stick
- Pinch of Salt
Method
- Combine the rice, coconut milk, water, sugar, vanilla bean, cinnamon stick, and salt in a heavy pot.
- Bring to a gentle simmer over medium heat, then reduce to low.
- Cook, stirring often, for 30 to 35 minutes, until the rice is tender and the mixture has thickened.
- Remove the vanilla pod and cinnamon stick.
- Serve warm or chilled; it thickens further as it cools.
Kitchen note
Stir frequently in the last 10 minutes — coconut milk's fat and this dish's sugar content both raise the risk of scorching on the bottom of the pot compared to a plain dairy-milk rice pudding.
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