Rice Pudding with Ginger, Amaranth, and Mango

By Late2Serenity

Ingredients

• 1 2” piece ginger, peeled, sliced 1/4” thick
• 2 13.5-ounce cans unsweetened coconut milk
• 3 cups whole milk
• 1 cup arborio rice
• 2/3 cup sugar
• 3/4 teaspoon kosher salt
• 2 vanilla beans, split lengthwise
• 1 tablespoon amaranth
• 1 tablespoon chia seeds
• 1 tablespoon sesame seeds
• 1 ounce butter cookies or shortbread (about 4), crushed
• 2 tablespoons raw sugar
• 1/4 teaspoon ground cinnamon
• 1 mango, peeled, thinly sliced
• Fresh mint leaves (for serving)

Details

Servings 8
Adapted from bonappetit.com

Preparation

Step 1

Combine ginger, coconut milk, milk, rice, sugar, and salt in a large saucepan. Scrape in seeds from vanilla beans; add pods. Bring to a boil, stirring occasionally. Reduce heat, cover, and simmer until rice is al dente, 15−18 minutes. Uncover and cook, stirring often, until rice is tender and mixture coats spoon, 5−8 minutes longer. Transfer to a large bowl and cover with plastic wrap, pressing directly onto surface. Let cool. Remove ginger and vanilla pods.

Do ahead: Rice pudding can be made 2 days ahead; chill. Bring to room temperature before serving.

Toast amaranth with chia and sesame seeds in a dry medium skillet over medium heat until they begin to pop and sesame is golden, about 3 minutes. Transfer to a small bowl; stir in cookies, raw sugar, and cinnamon.

Serve rice pudding topped with toasted seed mixture, mango, and a few mint leaves.