Rating: 4.5 stars
66 Ratings
  • 5 star values: 49
  • 4 star values: 10
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 1

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.

Recipe Summary

cook:
30 mins
additional:
3 hrs
total:
3 hrs 35 mins
prep:
5 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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

361 calories; protein 8.9g; carbohydrates 39.6g; fat 19.5g; cholesterol 72.9mg; sodium 101.9mg. Full Nutrition
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