This simple-to-make, sweet-and-satisfying vanilla rice pudding is yummy all by itself, and outstanding when studded with chunks of refreshing mango.
Arborio rice makes an exceptionally creamy pudding. Arborio is the rice most often used to make risotto, which entails adding small amounts of very hot liquid to raw rice and stirring it constantly. In this dish, just simmering the rice and liquid over low heat and stirring occasionally will make the grains very plump and moist. As the pudding sits, the rice may absorb more of the liquid, and if so, stir in a little more coconut milk to restore the right consistency.
Serves 4 to 6
Time: 65 minutes
1 cup Arborio rice
4 cups water
1 cinnamon stick (optional)
1 (13.5-ounce) can unsweetened coconut milk
½ teaspoon salt
1 tablespoon pure vanilla extract
½ cup agave syrup or sugar, more to taste
1 fresh, ripe mango, for garnish
In a 2-quart pan, combine the rice, water, cinnamon stick (if using), about 1 cup of the coconut milk, and the salt. Cover and bring to a boil. Reduce the heat to low and simmer, covered, until the rice grains are very plump and the liquid has thickened and coats a spoon, about 45 minutes. Stir frequently to prevent sticking.
Stir in the vanilla, agave syrup or sugar, and the remaining coconut milk. Cover and cook on very low heat until the mixture is thick and the rice is sticky and soft, about 20 minutes. The consistency should be very thick and very creamy but not runny.
While the rice is cooking, peel, pit, and slice or chop the mango (see sidebar, here).
Serve warm or chilled, topped with the mango.
NOTE: To keep the pudding from drying out, press plastic wrap directly onto the surface and store refrigerated.
Make it beautiful by garnishing with a small sprig of spearmint and/or strawberries, blueberries, or red or black raspberries. Toasted coconut and finely chopped toasted almonds are also nice garnishes. The pudding is delicious with banana slices. One way to serve this is to put a little pudding in a wine or parfait glass, add a layer of mango, then another layer of pudding, and top with a few pieces of mango and a spearmint leaf.