Coconut Milk Rice Giangi's Kitchen


1 ½ cup water
1 cup arborio rice
1 5-inch cinnamon stick
1 13.5 ounces unsweetened full-fat coconut milk
1 cup whole milk
¼ cup of sugar
1 vanilla bean, split and seeds removed
1 teaspoon almond extract
1 teaspoon unsalted butter
pinch of salt
2 egg yolks slightly beaten


Bring the water, rice, and cinnamon stick to a boil in a large saucepan over medium heat. Bring to a boil, uncovered stirring occasionally until the water is almost absorbed, 10 minutes.
Stir in coconut milk, sugar, vanilla bean seeds and bean, almond extract, butter, and salt. Bring to a boil over medium heat. Reduce heat to medium-low and cook uncovered, stirring often until the mixture has thickened to almost a pudding-like consistency, 20 minutes. Remove from heat add the egg yolk. Mix well and transfer to a large bowl.
Remove the cinnamon stick and vanilla bean. Keep the vanilla bean for another use discard the cinnamon stick. Serve lukewarm or cold.


Growing up I did enjoy baking and I had a few staples dessert that I would make regularly. Besides anything with chocolate, milk rice was always on the list. Actually, my dad and grandmother use to make this often. Both had their own version, and both desserts were enjoyed without a grain of resistance. Easy to make and nothing to it besides keeping a watchful eye to the pan that it will not scorch and burn.




Sunday, December 20, 2020 - 12:26pm


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