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Home » Desserts, Farm to Kitchen

Arborio Rice Pudding

By Helen Brody (January 9, 2016)

If planning to unmold this rich (and delicious) coconut milk-flavored rice pudding,  make it several hours before serving. Keeping with the season, serve citrus segments with a touch of sugar added during the winter months. Fresh picked local raspberries, strawberries, blueberries are ideal during the summer months. A puree of berries  mixed with a bit of the coconut milk and sugar makes a light sauce that can be used as a glaze under the broiler.

Recipe adapted from La Cucina Italiana Magazine, May-June 2012.

2 1/4 cups whole milk
1 cup coconut milk
1/4 cup granualted sugar
1/2 teaspoon vanilla
1/4 cup sea salt
3/4 Cup Arborio rice
1/2 cup chopped fresh fruit in season
Confectioners sugar (optional)

In a medium sauce, combine whole milk, 1 cup coconut milk, granulated sugar, vanilla and salt and bring to a boil add rice, reduce heat to a gentle simmer and cook stirring frequently, until pudding is tender and creamy, about 45 minutes. Divide rice pudding among 6 (6-8 ounce) ramekins.
Unmold and serve with fresh fruit.

Photo Credit: Mercedes Armella

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