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My review
Coconut Milk Rice Pudding
Chef John
"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."
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Ingredients
3 h 35 m servings 361 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Cook
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Ready In
- Beat 2 tablespoons milk with egg yolk in a small bowl. Set aside.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts
Per Serving: 361 calories; 19.5 g fat; 39.6 g carbohydrates; 8.9 g protein; 73 mg cholesterol; 199 mg sodium. Full nutrition
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Reviews
Read all reviews 4049 Ratings
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Most helpful positive review
7/30/2012
This recipe is excellent. I followed the instructions completely with the exception of replacing the mango topping with toasted coconut. My only issue, however, is that I felt there wasn't eno...
Most helpful critical review
11/8/2012
good flavor but lots of work for no good reason. I make a very similar Indian rice pudding that just calls for boiling the rice in the coconut milk and milk. I've made it with arborio rice ins...
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11/8/2012
good flavor but lots of work for no good reason. I make a very similar Indian rice pudding that just calls for boiling the rice in the coconut milk and milk. I've made it with arborio rice ins...
7/30/2012
This recipe is excellent. I followed the instructions completely with the exception of replacing the mango topping with toasted coconut. My only issue, however, is that I felt there wasn't eno...
7/1/2012
This is an awesome recipe and it is such a great option for entertaining. My daughter hated rice pudding until I made this now she tells everyone about it. I made this and added a few twists of ...
9/2/2013
This was WAAAAAY too sweet for my tastes. Also, my rice didn't cook all the way through, so I had crunchy bits in my finished product. I DID like the the coconut milk and vanilla in this recipe,...
5/13/2013
I made this the lazy way, just added the rice to the boiling milks then let cook approx. 20 min, then followed the recipe there on out. Very good! This is a tasty and rich dessert. I had half...
7/8/2012
This is a great dish! I was hosting an asian-inspired dinner and decided to give this a try as the dessert. . I followed the recipe to a T except for the use of mango and 5 spice powder to gar...
9/15/2013
I would like to add to my other remarks, if allowed. Some reviewers remarked on the length of time etc. I don't understand. It is as though one is making a Bechamel. Exactly the same process...
2/3/2014
I tried this recipe for today's breakfast. Hubby and I love it lots!! Only we agreed to make this as special treats once a while because its richness - don't want to get heart-attack :p For dail...
5/28/2013
Best rice pudding I've ever had. I served it with a generous spoonful of balsamic strawberries and my husband gobbled it up. I plan to make it again and again and even though it is stovetop reci...