In add-on to trying out a novel cooking method, I too wanted to sneak inward to a greater extent than or less kokosnoot milk for a lilliputian tropical twist, in addition to I’m happy to study cracking success on both fronts. The Arborio produced a wonderfully creamy texture, in addition to dissimilar tradition long-grain rice pudding, the grains of rice maintained a surely textural integrity, instead of exactly disappearing into ane big, starchy mass.
Speaking of bowls, I to a greater extent than oft than non don’t brand dessert for iii (except this ane time, at band camp…), but I had to a greater extent than or less novel porcelain ones I wanted to use, in addition to didn’t bother to banking concern tally the book earlier ladling inward the sugariness porridge.
Despite my “odd” yield, you lot should learn iv nicely sized portions from the amounts below. And yes, if you lot can’t notice kokosnoot milk (which you lot can), merely travel all milk. I promise you lot laissez passer this kokosnoot milk rice pudding a create soon. Enjoy!
Ingredients for 4 portions:
1 tbsp butter
1/3 loving cup Arborio rice (Note: I haven’t tested this recipe using regular rice, in addition to hence no visit if that volition piece of occupation here. My instincts nation me, non virtually equally well)
1 loving cup kokosnoot milk
2 3/4 to 3 cups milk, or equally needed
1/4 loving cup white sugar
1/8 tsp vanilla
salt to taste
1 egg yolk, beaten amongst two tbsp milk
For the garnish:
1/4 loving cup finely diced mango
Buat lebih berguna, kongsi:
