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Sous Vide Coconut Rice Pudding

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Rate this recipe 4.8/5 (4 Votes)

Ingredients

  • 2 cups whole milk
  • 1 (14-ounce) can unsweetened coconut milk
  • 1/2 cup arborio rice
  • 1/2 cup granulated sugar
  • 1/2 cup coarsely shredded unsweetened coconut
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon kosher salt

Details

Preparation

Step 1

Set the Sous Vide to 180°F (82°C).

Combine all ingredients in a large zipper lock bag. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 5 hours.

When the timer goes off, remove the bag from the water bath. Serve immediately or cool in an ice bath and refrigerate for up to two days.

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