Coconut milk risotto (Arborio rice pudding)

By Ala Lemon
March 9, 2015
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Serves: 6-8

  • 250 grams Arborio rice (2½ cups)
  • 1 liter coconut milk (4 cups)
  • 80 grams brown sugar (⅓ cup)
  • ¼ teaspoons vanilla powder
  • Optional: lemon or lime zest
  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.
  5. Find more recipes on my blog

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