Ginger adds unexpected heat and zing to this coconut rice pudding; the crunchy topping lends a welcome texture contrast.
Ingredients
1 2" piece ginger, peeled, sliced 1/4" thick
2 13.5-ounce cans unsweetened coconut milk
3 cups whole milk
1 cup arborio rice
2/3 cup sugar
3/4 teaspoon kosher salt
2 vanilla beans, split lengthwise
1 tablespoon amaranth
1 tablespoon chia seeds
1 tablespoon sesame seeds
1 ounce butter cookies or shortbread (about 4), crushed
2 tablespoons raw sugar
1/4 teaspoon ground cinnamon
1 mango, peeled, thinly sliced
Fresh mint leaves (for serving)
Directions
Combine ginger, coconut milk, milk, rice, sugar, and salt in a large saucepan. Scrape in seeds from vanilla beans; add pods. Bring to a boil, stirring occasionally. Reduce heat, cover, and simmer until rice is al dente, 15-18 minutes. Uncover and cook, stirring often, until rice is tender and mixture coats spoon, 5-8 minutes longer. Transfer to a large bowl and cover with plastic wrap, pressing directly onto surface. Let cool. Remove ginger and vanilla pods.
Do ahead: Rice pudding can be made 2 days ahead; chill. Bring to room temperature before serving.
Toast amaranth with chia and sesame seeds in a dry medium skillet over medium heat until they begin to pop and sesame is golden, about 3 minutes. Transfer to a small bowl; stir in cookies, raw sugar, and cinnamon
Serve rice pudding topped with toasted seed mixture, mango, and a few mint leaves.
