Coconut Rice Pudding
Serves 8
15 mins prep
30 mins cook
45 mins total
This may be the world’s easiest/most satisfying dessert. One pot, a couple of pantry ingredients, and 20 minutes later you’ve got hot creamy rice pudding.
2 servings
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1. COOK THE RICE: In a large saucepan or heavy-bottomed pot, combine ¾ cup sushi rice, 4 cups whole milk, 1 (13.5 ounces) can full-fat coconut milk, 1 tablespoon unrefined coconut oil, 2 teaspoons kosher salt, and ½ cup plus 2 tablespoons sugar. Wash (or peel if the skins are particularly gnarly or dirty) a 4” piece of fresh ginger. Slice the ginger thinly into long planks and throw them into the pot. Bring the milk to a simmer, stirring or whisking often so the rice doesn't stick to the bottom of the pot and scorch. Once it comes to a simmer, reduce the heat to maintain a gentle simmer, and continue to cook until the rice swells and becomes tender, and the liquid becomes thick and creamy, about 20 minutes. It will look very loose and not quite pudding-like, but will thicken a ton as it cools so err on the side of loose here. 2. TRANSFER AND CHILL: Pour the pudding into a serving dish (2 to 3 quarts should do it) and cover the top with a piece of plastic wrap so a skin doesn't form. Chill until cool. If you don’t want the ginger to remain in the pudding you can pluck it out at this point, but frankly, it’s probably more work than necessary–I just eat around it. Either way is great. 3. SERVE: Thinly slice a mango or pineapple, and fan it out on the pudding arranging it on top. Coarsely chop ½ cup roasted salted peanuts. Scatter the peanuts over top (or serve alongside for individual sprinkling. Dust the mango or pineapple and the top of the pudding with some tajin. Serve cold, or room temperature.
