Tools
2 Medium saucepans
1 liquid measuring cup
1 set of measuring spoons
1 wooden spoon
Ingredients
1 cup water
Pinch salt
1/2 tablespoon butter
1/2 cup Arborio rice
1/2 cup whole milk
1/2 cup of coconut cream
1 cup heavy cream
1/4 cup sugar
1 teaspoon vanilla extract
ground cinnamon
ground nutmeg
1/4 cup of coconut flakes
Whipped cream, for serving
Directions
- Bring water, salt, and butter to a boil in a medium saucepan. Add the rice, return to a boil, and then reduce the heat to the lowest setting. Shake the pan occasionally and cook until rice has absorbed the water but it still al dente, about 15 minutes.
- Bring milk, cream, coconut cream, sugar, vanilla, and a few dashes of cinnamon and nutmeg to a simmer in a separate saucepan. Add the cooked rice and cook at a simmer over medium-low heat until rice absorbs most of the milk and mixture starts to get thick and silky, about 10 to 15 minutes.
- Stir in toasted coconut flakes before removing from heat. Make sure they are well distributed in the pudding.
- Transfer pudding to a large bowl and cool to room temperature. Place in refrigerator until cool and set. Serve with whipped cream and a dash more cinnamon.
