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.
Original recipe makes 4 servings
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
1/8 teaspoon vanilla extract
1/4 cup finely diced mango
1 pinch Chinese five-spice powder
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PREP
5 mins
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COOK
30 mins
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READY IN
3 hrs 35 mins
Directions
- Beat 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.
Nutrition
Calories: 361 kcal
Carbohydrates: 39.6 g
Cholesterol: 73 mg
Fat: 19.5 g
Fiber: 1 g
Protein: 8.9 g
Sodium: 199 mg