Coconut Arborio Rice Pudding

1. 1

   In a large saucepan, combine the milk, rice and sugar with 2 cups of water and bring to a boil.

2. 2

   Simmer over moderate heat, stirring frequently, until the rice is tender and suspended in a thick, creamy sauce, about 30 minutes.

3. 3

   Stir in the coconut milk and simmer, stirring occasionally, until the rice is very tender and the liquid is thickened, about 10 minutes.

4. 4

   Let cool slightly.

5. 5

   In a medium saucepan, toast the coconut over moderate heat, stirring constantly, until fragrant and golden, about 4 minutes.

6. 6

   Transfer to a plate to cool.

7. 7

   Spoon the rice pudding into bowls, garnish with the toasted coconut and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.