I’ve taken my some of my favorite ways to eat rice and mashed them up into a rice pudding that I’m calling dessert risotto. It’s an extremely creamy and luxurious way to eat your carbs.
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RECIPE
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RICE RISOTTO-PUDDING
▪115g/1 stick unsalted butter
▪300g or 1 1/2c arborio rice (not rinsed)
▪700g or 2 3/4c milk (unsweetened non-dairy milk also works here)
▪400g/1 can heavy coconut milk + additional 170g-200g or ¾-1c coconut milk to finish
▪6g or 1sp salt
▪100g or 1/4c sweetened condensed milk
▪3g or 3/4tsp vanilla extract
Heat large, heavy bottomed pot over medium high. Add butter and melt. Add rice. Stir and fry rice in the butter until rice is becoming translucent on the outside and butter is just starting to brown.
Preheat sauce pan over med-high and add in milk, 400g/1can coconut milk & salt. Stir and bring to a simmer.
Add ¼ or 250g of hot milk mix to rice. Stir then simmer over medium heat for about 2 min or until milk is absorbed into the rice, stirring occasionally. Add in another 250g of the milk mix, stirring every 30 seconds or so until milk is again absorbed into the rice. Add remaining milk (about 500g at this point). Stir, reduce heat to low and cover. Cook covered for 15min. Stir, remove from heat, recover, and allow to steam for 10-12 more minutes until tender and most of the milk has been absorbed. Stir in sweetened condensed milk & vanilla. To finish, stir in Additional 170g/3/4c warmed coconut milk. Plate up and garnish with an additional 3-4 spoonfuls of hot coconut milk on top, mango, pinch of flaky salt, and a sprinkle of toasted coconut flakes.
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GARNISH
▪Coconut flakes, toasted (toast in med pan for 2-3min over med heat until lightly browned)
▪Mango, large diced
▪Coconut milk (heated)
▪Flaky salt
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CHAPTERS
0:00 Intro
0:12 Starting the rice
1:01 Cooking liquid
1:50 Beginning to add the liquid to the rice
3:39 Prepping the garnish
4:40 Finishing the rice
5:50 Plate up
6:57 Let’s eat this thing
#ricepudding #dessertrisotto #arboriorice
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25 Comments
Acá en argentina se hace el arroz con leche y es un clásico de toda la vida, bien por el postre
Thanks for the recipe! 👍
You made rice pudding and made it coconut pudding. I lost my appetite for rice pudding for a while…
Any reason this recipe couldn’t be made the day before then refrigerated overnight? Then the next day still had the warm coconut milk and toppings?
A sprinkle of toasted sesame seeds really sends it to Thailand too!
Was waiting for this for so looong !! Thank you !
Please do another rice pudding video for those of us who simply want a delicious, perhaps baked, short-grain white rice pudding (with raisins and cinnamon) and served cold, of course; and sans sweetened condensed milk, of course. I'm sorry for the critique. I just cannot get behind all of these steps. I CAN totally get behind your slo-mo dancing though. I ALWAYS love that. Peace.
I like my rice pudding cold lol
we in germany make sth called 'Milchreis' (milk rice). you just cook the rice in milk until its thick and eat it with sugar and cinammon. some like to add melted butter too. usually round grain rice varieties are used for it.
that mango did not look ripe enough
How should this be stored?
Thanks!
Bro you didn't say hey what's up
Add cinnamon… Arroz con leche.
Arroz con leche! (en Argentina) Mas antiguo que montar a caballo! jajaja en su mejor versión no es necesario cocinarlo con manteca, lo podemos hacer directamente en la leche. Que interesante el agregado de leche de coco! Muy genial este video!!!
OMG, I love it. The fact that you had to say "Whatever milk you're not offended by" truly just spells out where we are as a culture today.
this is something we eat every Saturday. 😛 A very Norwegian tradition is also to eat this at Christmas. To make it even better, save the left overs and let it cool completely down, add some whiped cream and serve with a delicious strawberry sauce. Yum!
I love how just about every culture has some version of "hot milky rice dessert" I grew up in missouri and my mom always made a sugary milky rice dish with cinnamon and raisins
I've tried several rice pudding recipes and it never comes out exactly how I want, particularly texturally. I just tried this one and the texture came out BEAUTIFULLY! It was a little bit too salty and not sweet enough for me, so next time I'll probably half the salt and double the sweetened condensed milk. Thanks for the recipe!
When I first saw this dish (before I knew it was toasted coconut and mango), I thought you were going for peach and slivered almonds- also a delightful and fresh combo! This dish seems so perfectly thought out, I'm hesitant to even think about alterations, BUT- if I wanted similar creaminess without the coconut, what would you recommend? Thanks!
Looks delicious!
I just subscribed ❣️
Try skipping all the butter, cowsmilk or condensed milk. It doesnt need more than coconutmilk, sugar and a pinch of salt 🙂
This sounds quite like Sütlaç, which is a turkish desert. Although ours is alot runnier usually.
Plan on trying this version of rice pudding, thanks
Not a fan of the coconut, but your preparation method gave me some ideas. I'd use milk and heavy cream for richness. I'm a cinnamon guy for serving rice pudding, icy cold.