Coconut Milk Rice Pudding

Ingredients

• 2 tablespoons milk
• 1 egg yolk
• 2.75 cups milk
• 1 cup coconut milk
• 1 tablespoon butter
• 1/3 cup Arborio rice
• 0.25 cup white sugar
• salt to taste
• 0.125 teaspoon vanilla extract
• 0.25 cup finely diced mango
• 1 pinch Chinese five-spice powder

Steps

1. Beat 2 tablespoons milk and egg yolk together in a small bowl; set aside.
2. Combine 2 3/4 cups milk and coconut milk in a saucepan over medium heat until just begins to steam; reduce heat to low.
3. Melt butter in a saucepan over medium heat. Stir in rice; cook for 1 minute. Pour in 1/2 cup coconut milk mixture, stirring constantly, until liquid is completely absorbed and rice is creamy; repeat process until milk mixture is completely incorporated and rice has a tender, yet slightly firm consistency, 20 to 30 minutes.
4. Stir sugar and salt into rice mixture. Off heat, slowly whisk in egg yolk mixture until completely incorporated and custard in color, about 1 minute. Whisk in vanilla extract.
5. Transfer rice pudding to a bowl; cool to room temperature, cover with plastic wrap, and refrigerate until well-chilled, at least 3 hours. Garnish with mango and five-spice powder.