This creamy Coconut Arborio Rice Pudding is a breeze to make. It's not overly sweet, just overly delicious! Recipe from Lisa@The Cutting Edge of Ordinarymore
Adapted from thecuttingedgeofordinary.blogspot.com
quart whole milk (I used 2% and it came out fine)
cup Arborio rice (about 8 ounces)
– 14 ounce can of unsweetened coconut milk
cup coarsely shredded unsweetened coconut
In a large saucepan combine the milk rice and sugar with 2 cups of water and bring to a boil. Simmer over moderate heat stirring frequently until the rice is tender and suspended in a thick, creamy sauce (about 30 minutes). Stir in the coconut milk and simmer, stirring occasionally until the rice is very tender and the liquid is thickened (about 10 minutes). Let cool slightly. The mixture might look a little loose, but don't worry, it will thicken as it sits. In a medium saucepan, toast the coconut over a moderate heat, stirring constantly, until fragment and golden (about 4 minutes). Transfer to a plate to cool. Spoon the rice pudding into bowls garnished with coconut and serve.