This recipe for rice pudding is so easy, it practically makes itself! A couple of special ingredients make it extra creamy and coconutty- definitely worth the trip to a more specialized store selling them. Freeze dried coconut milk powder is a wonderful way to add extra coconut flavor into baked goods, creams & puddings- without having to use coconut extract, which can sometimes have an artificial flavor. Arborio rice is a short grained Italian rice that is high in starch, so as it cooks, it gives a very creamy consistency to the pudding.
- 100g Arborio rice
- 150g heavy cream
- 850g milk
- 25g freeze dried coconut milk powder
- 160g coconut cream
- 50g sugar
Rinse the rice in cold water and swish around one time to clean. Then drain.
Scale the cream, milk & freeze dried coconut milk powder into a medium pot, stir in the rice and bring to a simmer over medium high heat, stirring constantly with a rubber spatula.
Continue to simmer & stir until the liquid is absorbed and the rice has expanded & burst and it is texturally soft to taste.
Remove from heat and stir in the sugar and coconut cream.
Transfer to a container and cover the surface with film. Allow to cool at room temperature until just warm.
Refrigerate until chilled and serve with fresh fruits, jam, pureés and everything that is delicious and in season!