Coconut Rice Pudding with Warm Spices
2 tbsp granulated sugar
One 400 mL can coconut milk (ideally full fat)
1 cup whole milk (3.25%)
¼ cup heavy cream (35%)
2-3 whole star anise
1 cinnamon stick
generous pinch ground cardamom
generous pinch ground nutmeg
1 tsp vanilla
½ cup Arborio rice (do not rinse)
Finely grated zest of 1 lime or 1 lemon
1/4 cup toasted coconut, for garnish
In a medium pot, bring granulated sugar, coconut milk, milk, cream, star anise, cinnamon stick, cardamom, nutmeg, vanilla, and rice to a very gentle simmer. Cook, stirring often, until the rice has absorbed most of the liquid and is tender, about 25 minutes.
Remove the star anise and cinnamon stick. Stir in the zest.
Served warm or cold.