Ingredients:

  • 1 cup (200g) Arborio rice
  • 2 ½ cups (600ml) silk coconut milk
  • 1 ½ cups (360ml) water
  • ½ cup (100g) granulated sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • Shredded coconut, toasted (for topping)
  • Fresh mango slices (optional, for serving)
  • Ground cinnamon (optional, for serving)

Instructions:

  1. Rinse the Arborio rice under cold water until the water runs clear to remove excess starch.
  2. In a medium saucepan, combine the rinsed rice, silk coconut milk, water, sugar, and salt.
  3. Bring the mixture to a gentle boil over medium heat, stirring occasionally.
  4. Reduce heat to low and let the mixture simmer for about 25-30 minutes, stirring frequently, until the rice is tender and the pudding has thickened.
  5. Once done, stir in the vanilla extract and cook for an additional minute to infuse the flavor.
  6. If the pudding is too thick, add a bit more silk coconut milk or water to reach desired consistency.
  7. Transfer to serving bowls, garnish with toasted coconut, and optional toppings like fresh mango or a sprinkle of cinnamon.