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.
Ingredients
- milk: 2 Tbsp
- egg yolk: 1 piece
- ¾ cups milk: 2 piece
- coconut milk: 1 cup
- butter: 1 Tbsp
- arborio rice: 0.33333 cup
- white sugar: 0.25 cup
- salt: (to taste)
- vanilla extract: 0.125 tsp
- mango: 0.25 cup (finely diced)
- pinch Chinese five-spice powder: 1 piece
Metric Conversion
Stages of cooking
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Beat 2 tablespoons milk with egg yolk in a small bowl. Set aside.
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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.
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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.
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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.
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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.
