Arborio Rice Pudding
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.
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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