Coconut milk risotto (Arborio rice pudding)
250g / 8.8 oz. / 2½ cups Arborio rice
1L / 4 cups coconut milk
80g / 2.8 oz. / ⅓ cup brown sugar
¼ teaspoon vanilla powder
Optional: lemon or lime zest
Garnish: toasted coconut, ground cinnamon
In a large saucepan, combine all the ingredients and bring to a boil.
Simmer over moderate heat, stirring frequently, until the rice is tender and the sauce is thick and creamy, about 30-40 minutes.
Let cool slightly.
Spoon the risotto into bowls, garnish with toasted coconut or cinnamon, and serve.
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