Coconut Rice Pudding w/ Blood Orange & Lime Vanilla Sugar
Serves: serves 4
 
This pudding is best served warm, but can be enjoyed at any temperature.
Ingredients
  • FOR THE LIME VANILLA SUGAR:
  • ¼ C. Sugar
  • Zest of 1 Lime
  • ½ Vanilla Bean
  • FOR THE PUDDING:
  • 1 C. Arborio(or other short grain) Rice
  • 1 Can(about 14 oz) Coconut Milk(full fat)
  • 1¼ C. Milk
  • ¼ t. Salt
  • ⅓ C. Coconut Milk(canned)
  • 1 Egg Yolk
  • ¼ C. Sugar(add another 1-2 T. if you prefer a sweeter pudding)
  • FOR THE BLOOD ORANGE SAUCE:
  • 1 t. Cornstarch
  • ½ T. Sugar
  • Juice of 1 Blood Orange
  • 2 Blood Oranges, segmented
Instructions
  1. FOR THE LIME VANILLA SUGAR:
  2. Place the sugar in a wide, shallow bowl. Add the lime zest to the sugar and scrap the vanilla beans out of the vanilla pod, using a sharp knife, adding the seeds to the sugar as well. Use your fingertips to blend the lime zest and vanilla seeds into the sugar. Set aside, uncovered.
  3. FOR THE RICE PUDDING:
  4. Place the rice, can of coconut milk, milk, and salt in a medium sized saucepan. Bring to a boil on medium high heat. Once the liquid comes to a boil, reduce heat to medium and cover. Let simmer for about 25 minutes, stirring occasionally, until rice is tender with a little bit of a bite still. The rice should be creamy, but if the liquid evaporates to much during cooking, add a little bit of water.
  5. In a small bowl, whisk together the ⅓ C. of coconut milk, egg yolk, and sugar. When rice is fully cooked, add the mixture to the pudding and stir in quickly. Let cook, stirring constantly, for 1 minute.
  6. Remove from heat.
  7. FOR THE BLOOD ORANGE SAUCE:
  8. Mix together the cornstarch and sugar and place in a small saucepan, adding a little bit of the blood orange juice to the cornstarch at a time so that lumps do not form. Bring to a boil over high heat, whisking constantly until it thickens. Remove from heat and add the blood orange segments, stirring together gently until combined.
  9. TO SERVE:
  10. Divide the warm pudding between 4 glasses. Top each with a spoonful of blood orange sauce and a good sprinkling of lime vanilla sugar. Refrigerate leftovers. Store any remaining lime vanilla sugar in an airtight container or bag and save for another use.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2015/01/08/coconut-rice-pudding-w-blood-orange-lime-vanilla-sugar/