Sweet Risotto

We don’t actually cook many desserts due to our bodies being temples *cough* and the only reason I found this recipe (on the Whole Foods website) was because I was looking to use up the coconut milk left over from the lemongrass chicken (to be blogged later). It does take a while and is essentially rice pudding but it tastes delicious.

6 cups semi skimmed milk
1 cup arborio rice
2 tsp vanilla extract
2 tbsp butter
1/2 cup granulated sugar
1 orange (zest and juice)
1 cup of canned coconut milk

Add the sugar, milk and vanilla extract to a saucepan, put onto a medium heat and bring to a simmer. Turn the heat down and cover, just to keep warm. Melt the butter in a saucepan, add the rice and toast for about 2-3 minutes stirring often. Add the orange zest and juice. Stir continuously until the juice is fully absorbed. Then add a cup of the milk mixture and continue to simmer, stirring vigorously and often until most of the liquid has been absorbed by the rice. Then add another cup of milk and repeat until the milk is finished and the rice sauce is thick and creamy. Remove from the heat and then stir in the coconut milk. The recipe recommend serving over strawberries, which would be nice, but we don’t have any and it tastes good on its own.




Published in: on February 19, 2012 at 5:49 pm  Leave a Comment  
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