For some reason I had the most intense craving for rice pudding last week... I rifled through my cabinets and the internets and decided that I could make a combination of these two recipes. Good plan... the end result had the homey, spicy feeling of a traditional rice pudding mixed with flavors reminiscent of mango and sticky rice. Mmmmmm.
Here's what I did:
- I used the risotto method from Joy the Baker, but substituted one cup of milk with coconut milk.
- I used brown sugar as the sweetener.
- I added the vanilla bean and cinnamon Joy suggested, as well as the 1/4 cup of freshly toasted coconut from the Evil Shenanigans recipe.
- Finally, I topped it all off with diced mango and some more of the toasted coconut, then ate it for breakfast. Pretty tasty!
I think next time I might cut down on the cinnamon to let the other flavors stand out a little bit more. My only complaint.