Coconut milk risotto (Arborio rice pudding)

Ingredients

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.

Find more recipes on my blog http://alalemon.com

Serves 6-8

Monday, March 9, 2015 - 11:03am