Coconut Milk Rice Pudding

Recipe View In a small bowl, whisk together 2 tablespoons of milk and the egg yolk until well combined. Set aside. (Prep time: 5 minutes)

Recipe View In a saucepan, combine 2 3/4 cups of milk and coconut milk over medium heat. Heat until the mixture just begins to steam, then reduce the heat to low. (Prep time: 5 minutes)

Recipe View In a separate saucepan, melt the butter over medium heat. Stir in the Arborio rice and cook for 1 minute, stirring constantly. Gradually add the coconut milk mixture, about 1/2 cup at a time, stirring continuously until each addition is fully absorbed and the rice becomes creamy. Repeat this process until all the milk mixture is incorporated and the rice has a tender yet slightly firm consistency. (Cook time: 20-30 minutes)

Recipe View Stir in the sugar and salt into the rice mixture. Remove from heat and slowly whisk in the egg yolk mixture until fully incorporated, creating a custard-like color. Stir in the vanilla extract. (Prep time: 5 minutes)

Recipe View Transfer the rice pudding to a bowl and allow it to cool to room temperature. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and refrigerate until well-chilled, at least 3 hours. (Chill time: 3 hours)

Recipe View Before serving, garnish with finely diced mango and a pinch of Chinese five-spice powder for an extra layer of flavor. (Prep time: 5 minutes)