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Arborio Rice Pudding with Coconut

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 6
  • 15 min
  • 60 min
  • $
Gatheredtable
adapted from Sylvia's Table: Fresh, Seasonal Recipes from Our Farm to Your Family

Ingredients

  • 1 quart whole milk
  • 1 whole cinnamon sticks
  • 1/2 cup arborio rice
  • 7 ounces coconut milk
  • 1 teaspoon vanilla extract
  • 1/4 cup sugar
  • 1/2 lemon zested
  • 1/4 cup sweetened shredded coconut

Directions

Prep: 1. Zest lemon. Make. 1. Combine whole milk, cinnamon sticks, and rice in a saucepan over medium-high heat. 2. Bring to a boil, then reduce heat and simmer, stirring frequently, until rice is tender and liquid is thick and creamy, about 30 min. 3. Remove cinnamon sticks; stir in coconut milk, vanilla, sugar, and 1/2 teaspoon lemon zest and simmer, stirring occasionally, until rice is very tender and liquid is thickened, about 15 min. Set aside to cool slightly. 4. Meanwhile, toast coconut in a saucepan over medium heat, stirring constantly, until fragrant and golden, about 3 min. 5. Serve pudding with coconut sprinkled on top.

Notes

This will seem like it is going to be way too milky, don't worry - it all comes together!

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