Coconut milk risotto (Arborio rice pudding)
INGREDIENTS
  • Cooking Time: 30-40 minutes
  • Servings: 6-8
  • 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
DIRECTIONS
  1. In a large saucepan, combine all the ingredients and bring to a boil.
  2. Simmer over moderate heat, stirring frequently, until the rice is tender and the sauce is thick and creamy, about 30-40 minutes.
  3. Let cool slightly.
  4. Spoon the risotto into bowls, garnish with toasted coconut or cinnamon, and serve.
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