Risotto (Rice) Pudding
RECIPE
RICE RISOTTO-PUDDING
▪115g/1 stick unsalted butter
▪300g or 1 1/2c arborio rice (not rinsed)
▪700g or 2 3/4c milk (unsweetened non-dairy milk also works here)
▪400g/1 can heavy coconut milk + additional 170g-200g or ¾-1c coconut milk to finish
▪6g or 1sp salt
▪100g or 1/4c sweetened condensed milk
▪3g or 3/4tsp vanilla extract
Heat large, heavy bottomed pot over medium high.
Add butter and melt.
Add rice. Stir and fry rice in the butter until rice is becoming translucent on the outside and butter is just starting to brown.
Preheat a sauce pan over med-high and add in milk, 400g/1can coconut milk & salt. Stir and bring to a simmer. Add ¼ or 250g of the hot milk mix to rice. Stir then simmer over medium heat for about 2 min or until milk is absorbed into the rice, stirring occasionally. Add in another 250g of the milk mix to the rice, stirring every 30 seconds or so until milk is again absorbed into the rice. Add remaining milk (about 500g at this point). Stir, reduce heat to low and cover. Cook covered for 15min.
Stir, remove from heat, recover, and allow to steam for 10-12 more minutes until tender and most of the milk has been absorbed.
Stir in sweetened condensed milk & vanilla.
To finish, stir in Additional 170g/3/4c warmed coconut milk.
Plate up and garnish with an additional 3-4 spoonfuls of hot coconut milk on top, mango, pinch of flaky salt, and a sprinkle of toasted coconut flakes.
GARNISH
▪Coconut flakes, toasted (toast in med pan for 2-3min over med heat until lightly browned)
▪Mango, large diced
▪Coconut milk (heated)
▪Flaky salt
