Sous Vide Coconut Rice Pudding
- 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
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.