If you want to eat this dish warm, follow the directions as is. If you like a looser, creamier pudding or want to chill it, add in the remaining coconut milk or use a bit more milk when bringing the mixture to a boil. This pudding firms up really well after sitting or chilling.
1/3 c arborio rice
1/2 14 oz can of light coconut milk
2 cups milk (non-dairy milk is fine)
3 tablespoons evaporated cane sugar
1 teaspoon vanilla
zest from 1 lime
1/4 cup shredded coconut
In a medium-sized saucepan, bring the rice, coconut milk, milk, sugar, vanilla and lime zest to a boil. Turn down heat to low and let simmer uncovered for 25-35 minutes, stirring occasionally. Remove from heat when mixture thickens and rice is soft.
Heat shredded coconut in a small pan over medium heat – watch it, stirring often as it can burn in an instant. When coconut is golden brown, remove from pan immediately.
Spoon out rice pudding into 4 small dessert bowls and top with toasted coconut.
