Friday, March 30, 2012

Coconut Milk Rice Pudding with Fresh Mango – I Don’t Like Rice Pudding, But I Love This!

I’m not a big fan of rice pudding, but curiosity got the best of me, and I needed to find out how much better/different a version would be that used Arborio rice, and the same basic technique as a savory risotto. 

In addition to trying out a new cooking method, I also wanted to sneak in some coconut milk for a little tropical twist, and I’m happy to report great success on both fronts. The Arborio produced a wonderfully creamy texture, and unlike tradition long-grain rice pudding, the grains of rice maintained a certain textural integrity, instead of just disappearing into one big, starchy mass.

The coconut milk gave the pudding another layer of subtle sweetness, and also inspired the fresh mango garnish, which really elevated these bowls of comforting goodness. Of course the mango is optional, and you’re welcome to take your chances with raisins, preferably golden ones. If desired, those can be added at the same time as the sugar and salt.

Speaking of bowls, I generally don’t make dessert for three (except this one time, at band camp…), but I had some new porcelain ones I wanted to use, and didn’t bother to check the volume before ladling in the sweet porridge.

Despite my “odd” yield, you should get four nicely sized portions from the amounts below. And yes, if you can’t find coconut milk (which you can), simply use all milk. I hope you give this coconut milk rice pudding a try soon. Enjoy!


Ingredients for 4 portions:
1 tbsp butter
1/3 cup Arborio rice (Note: I haven’t tested this recipe using regular rice, so no idea if that will work here. My instincts tell me, not nearly as well)
1 cup coconut milk
2 3/4 to 3 cups milk, or as needed
1/4 cup white sugar
1/8 tsp vanilla
salt to taste
1 egg yolk, beaten with 2 tbsp milk
For the garnish:
1/4 cup finely diced mango
pinch of Chinese 5-Spice

View the complete recipe

63 comments:

Vincent Eaton said...

Discovered your videos a while back and am subscribed and just saying, Thanks. Always fun.

Nowal said...

This looks like something my family and I would definetley enjoy as we take to liking both coconut and mangos. Will definetly prepare this dessert tonight, btw I can also see this served as a breakfast. I will have to add cardomom rather than the chinese 5 spice, just a personal preference. I always look forward to your recipes Chef John. They always turn out splendid and enjoyable :-)Thank you.

etamar said...

looks great!
btw, when i make rice pudding i add some clove, and for serving i sprinkle it with cinnammon, you should try that! its a great combinaition...

Chef John said...

I have! :) The 5-Spice has cinnamon in it, and I like the other spices as well, but yes, cinnamon is classic.

Donna Gonzales-Vera said...

Looks great. Thanks.

Morgan said...

That is one sexy bowl of rice pudding! This is going to the top of my "must make" list.

Jana said...

Would it turn out as thick if I made it lactose free with some combination of coconut milk and maybe soy or almond milk? Would all coconut milk work?

Jana said...

Would it turn out as thick if I made it lactose free with all coconut milk or some combination with soy or almond milk?

Anonymous said...

Hey Chef, can I use this same technique but use all milk instead of coconut milk & regular milk? I know it won't taste the same.. but coconut milk isn't very friendly to my stomach. =)

This Dame Cooks said...

ooooh I love the FiveSpice with the mango. "Puddin" looks sooo creamy. Thanks Chef.

Chef John said...

Anon, read last paragraph!

Brian said...

"Dude. More Milk."

Classic.

Mikkel F. Lerche said...

Gonna try this instead of the ol' regular one, even though it's good :D

Chef John said...

Maybe use coconut milk and some water instead of all coconut

S/V Blondie-Dog said...

Hmmm, I don't know chef... I'm by no means a picky eater but rice pudding simply hasn't ever been a favorite of mine.

I may just have to pass on this dish... same thing goes for anything involving grits, or papaya, or okra for that matter.

In any event, thanks for the recipes! and as always, Enjoy!

Anonymous said...

Chef John, you are the ONLY person that I have cooked recipe's from where they are ALL delicious. Your food is amazing, your videos are my most favorite cooking "show". Keep up the good work and please keep the videos and recipes coming! :)

Robert Richards Recipes said...

This is exactly the type of recipe I was looking for to make for my friends who will be visiting this weekend. So, thanks for the recipe and I'm anxious to make it!

Diary of Dee said...

Drooling :P

Kitty said...

heeeeh this reminds me of a few thai dishes I have read about on SheSimmers.com Mmmmm goodness I love mango, and rice pudding.... I want!

Anonymous said...

My Goodness. The Mother of all Rice Puddings! I mean, The Mother of all Rice "Puddins"!!! Thank you Chef John.

Rita said...

since arborio is used - i guess, this is the italian version of the thai mango sticky rice :)

Anonymous said...

As other comments have pointed out, this is not dissimilar to a dish commonly served in Thailand. I never thought to use Arborio - great idea! The very first dish I ate in Thailand was in fact sticky rice with coconut milk with sliced green mango on top and it was delicious.

Gretchen in NOLA said...

Dude...you crack me up. I have to say, you actually managed to make that video a bit sexy-ish, almost as sexy as that Valentine's day chocolate video you shared with us.

Foodie said...

hi Chef! Hope you have an awesome weekend. I make this often at home with whole milk and cream :) but add cardomons while frying the butter! We call it 'kheer' in Pakistan :)

Anonymous said...

Has anyone tried this with regular rice? I wanted to make this tomorrow but don't have access to arborio...Cheers!

"Dude. More Milk." :D

kimchilover said...

Hi chef John, can this pudding keep in the fridge for a day or two? I mean to serve it cold but wanted to make it in advance. Can I?

kimchilover said...

Hi Chef John, can we serve this pudding cold? Or it is best served warm?

Anonymous said...

Why do so many of your photos have the colors inverted? It's been that way for a while now. The crab & poached egg is the only recent post that doesn't.

Chef John said...

It's you. Never heard or seen this issue. I would have heard Thanks.

Chef John said...

No, dont serve warm! As I said in the video, you must chill for a few hours. Enjoy!

Chef John said...

Yes, will keep.

Anonymous said...

Gee...or should I say "g" this looks wonderful! Thanks again Chef John - u rock! Jan W

Kurt said...

I made this two nights ago, it turned out great. Love the Arborio rice. Thank you Chef John.

Ritsin said...

Chef John, is that canned coconut milk or the kind that comes in a carton like soy milk?

Chef John said...

I used the canned one.

Anonymous said...

Do you think this recipe could be done with Sweet Rice as well in place of Arborio rice?

Anonymous said...

I used regular rice and it came out amazing! Thanks Chef John :)

beat maker said...
This comment has been removed by a blog administrator.
steelo brown said...

My wife just made the rice puddin' now the hard part is waiting for it to chill!

"From one G to another..." Chef John you are such a Gangsta! I love how you drop little Hip Hop lines in your videos. What stuff do you listen to?

Anonymous said...

OMGGG!! I don't even like rice pudding and this is unbelievably YUMMMYY. Gone in 5 minutes and everybody asked for more...

and now my question is should I double all the ingredients if I want to make 8 servings --for example?

Thanks,
Mariah!

Anonymous said...

Chef John...my Dad loved rice pudding...would make it himself on occasion...but Mom always had a can of it in the cupboard...the brand name was Ambrosia...yup...food of the gods...we would ask " Mom can we have some ambrosia "...thought that's what it was called until the first day of high school in the lunch line and I said "i'll have the ambrosia"...all the lunch ladies laughed at me...I'm sorry...it still hurts...give me a moment...anyhoo...can't wait to try this one...Thanks Chef John

Anonymous said...

I made this and dyed it pink :D. I doubled the ingredients and found I didn't need much more milk. I prefer my rice more toothsome and I had about 2 1/4 cups of the milk mixture left over, from a starting amount of 7 1/2 cups.

Sarcodactylis said...

I just made this today, and had a bit while it was hot. It was wonderfully thick and creamy, just like you said! I let the rest cool, and I am trying it now. It is impossibly thick now that is is cold! I would suggest that this is eaten warm, when the coconut fat is still liquid. It isn't exactly bad when this thick, but the pasty texture might scare some people off.

Becky D said...

Amazing...Nothing else to say, but Chef John your recipes are scruptious!

creepyp1 said...

This is great! I dont think we have every made anything like this before and I gave it a try with my 9 year olds help! Very easy to do if you dont get a hand cramp from the constant stirring! I was close but I gotter done! Thanks again for posting such wonderful and easy recipes! Makes me look like a pro!

Anonymous said...

I used sweet short-grain brown rice. It took quite a while to absorb, cook and soften; but it turned out great in the end.

Joseph Ta said...

Are we ready to learn how to dice the mango yet?

*I've made this 3 times as of an hour ago, and it's a wonderful, wonderful treat.

Anonymous said...

Just made this but replaced the milk with almond milk and used regular rice it still tastes DELICIOUS, although next time I will try the arborio, just couldn't wait to try this recipe :)

Anonymous said...

Chef John,
I made this lastnight and it was amazing thank you for your recipe and video!

Bee said...

Dear Chef, I wish you had informed us that we should keep our eyes on the heat so as not to burn it. It does not take long for this to happen. I will give it another try. Thanks ,Bee

Chef John said...

No matter what you are cooking, *always* keep your eye on the heat! ;)

Btw, thin pans also cause this. Make sure you use heavy bottomed pots.

Anonymous said...

dear chef john im so excited to try out this recipe

Beverly said...

Chef John!

My 10yo and I just discovered Food Wishes on our AllRecipes.com channel on Roku. We LOVE your sharing style!

I am a die-hard rice pudding lover but have never made it.

A couple of questions...

1. I have a ton of jasmine rice on hand, think it might work?

2. We are a dairy-free home but often drink non-canned coconut milk. Do you think it would work with using JUST coconut milk (not from a can -- aka not thick)?

3. Where can I find the 5-spice?

Thanks!
Beverly

Chef John said...

the rice will work, but not have the same texture. they are quite different.
Not sure about the other coconut milk, as I've never seen one that wasn't thick. Do you mean coconut water? That won't be the same.

Anonymous said...

I have some fresh grated coconut it the frig. Do you think it would be okay to add that into the rice pudding?

Benjamin Sambor said...

Chef, while your recipes are always excellent, it is your fantastic teaching/video that makes this site superb. You always make it easy to follow and entertaining. From all of us, thank you for what you do!

Benjamin Sambor said...

Chef, while your recipes are always excellent, it is your fantastic teaching/video that makes this site superb. You always make it easy to follow and entertaining. From all of us, thank you for what you do!

Max Gluhovsky said...

Hey Chef John!
Just made the rice puddin' and it didn't came so delicious..
the rice was partially cooked, as it began to thicken a lot. I added a splash more milk and it still wasn't cooked. I've used brown round rice, is it because of that?
also, it made only 2 small servings.. are you sure it's 4 servings?
Thanks :)

Max Gluhovsky said...

Hey Chef John!
I've just made this rice puddin', and first of all, my rice was partially cooked, and I've added a splash of milk and it was still uncooked.. is it because I've used brown round rice? also it only made about 2 small servings, are you sure that it makes 4?
Thanks! :)

Chef John said...

It's the brown rice! That's very different than the arborio rice we used. It will not work the same or thicken as much.

Lizbeth Robles said...

Hello Chef John. I have recently become a huge fan of rice pudding and decided today to try making it myself. After an hour of searching through recipes, i stumbled upon yours and thought it was perfect(I love coconut). I did not have any arborio rice but decided to try my chances. I used medium length rice instead. I'm not sure how the arborio rice tastes for this recipe but let me say that the end result was still very delicious. I will be saving your recipe for my next rice pudding fix.

Sincerely,
Lizzie

Christine Penner said...

Hi Chef John
Can I add golden raisins and cinnamon to the rice itself? If so when do I add it?
Thanks! Every recipe I make from you turns out amazing

Chef John said...

You can add anything you like! Just add at the end before it cools.