Speaking of obsessed because of my sister...
I have no pretty segue into this rice pudding. So let's just go at it. I'd never had rice pudding until I made it. I'd been planning this recipe for weeks until I finally made it. It's got a serious coconut flavor and wonderfully sweet. Using arborio rice makes it extra thick and creamy. Let's get on this!
While not necessarily the prettiest dessert, it's got a serious comfort factor.
Coconut Rice Pudding (serves 4)
2 tbs salted butter
3/4 c arborio rice
2 (13.5 oz) cans unsweetened coconut milk
1/4 c dark brown sugar
Splash of rum (optional)
1/2 tsp cinnamon
1 tsp vanilla bean paste (extract may be substituted)
Pinch of salt
- Melt the butter in a medium saucepan over medium heat. Add rice and toss to coat with the butter. Let grains toast 2-3 minutes, until translucent.
- In another saucepan, heat coconut milk over low heat.
- Add rum if using and stir rice until the liquid is absorbed. Add brown sugar and stir. Start adding warm milk two ladlefuls at a time. Stir until liquid is almost absorbed and add another two ladlefuls. Continue until half the coconut milk has been added. Mixture may bubble and look like caramel. This is fine. If rice starts to stick turn heat down to medium-low. Add cinnamon and the rest of the coconut milk and stir. Let rice pudding cook until a thick sauce has formed and rice is just al dente. Remove from heat and add vanilla bean paste or extract and a small pinch of salt. Serve warm.