Risotto (Rice) Pudding
I've taken my some of my favorite ways to eat rice and mashed them up into a rice pudding that I'm calling dessert risotto. It's an extremely creamy and luxurious way to eat your carbs.
Ingredients
RICE RISOTTO-PUDDING:
- 115 g unsalted butter, 1 stick
- 300 g arborio rice, not rinsed
- 700 g milk, unsweetened non-dairy milk also works here
- 400 g heavy coconut milk
- 6 g kosher salt
- 100 g sweetened condensed milk
- 3 g vanilla extract
- 170-200 g coconut milk, warmed, to finish
GARNISH:
- coconut flakes, toasted, toast in med pan for 2-3 minutes over med heat until lightly browned
- mango, large diced
- coconut milk, heated
- flaky salt
Instructions
- Heat a large, heavy bottomed pot over medium high. Add in the butter and melt.
- Add rice. Stir and fry the 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 minutes 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 15 minutes.
- Stir the rice and remove it 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 the additional 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.
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