[2 - 2] this is the best rice pudding that i've
[2 - 5] ever had but it's technically risotto
[5 - 7] today i'm gonna show you why and how i
[7 - 8] did that and i'll also show you how to
[8 - 10] make this rice pudding into a comforting
[10 - 12] and surprisingly fresh dessert to get
[12 - 14] started i'll need a heavy bottom pot in
[14 - 16] this case my six and a half quart dutch
[16 - 17] oven and then i'll drop it over on the
[17 - 19] stove over medium high heat once that's
[19 - 21] hot i'll add in a whole stick of butter
[21 - 23] or 115 grams and i'll let that get nice
[23 - 25] and melty once it's all melted i'll add
[25 - 27] in 300 grams of arborio rice if you
[27 - 29] didn't know arborio is a starchy fat
[29 - 31] short grain rice that's usually used for
[31 - 33] risotto when it gets cooked it has a
[33 - 35] signature fluffy creaminess to it that i
[35 - 37] could only describe as very luxurious
[37 - 39] it's quite special texturally too and i
[39 - 40] think it's a lot more compelling for
[40 - 42] this dish than long grain rice like
[42 - 44] jasmine or basmati
[44 - 45] now just like i would for risotto i'm
[45 - 47] gonna fry these rice grains in the
[47 - 48] butter until they're nice and
[48 - 50] translucent this frying builds some nice
[50 - 53] buttery toasty flavor of course but more
[53 - 54] importantly it helps keep the rice
[54 - 56] grains separate once they're cooked that
[56 - 58] really helps prevent mushiness now i'll
[58 - 59] let this fry for two to three minutes
[59 - 61] and in the meantime i'll get my cooking
[61 - 63] liquids hot for that a large saucepan
[63 - 65] goes down over medium-high heat and into
[65 - 67] that i'll measure 700 grams of milk
[67 - 69] either cow or almond or cashew work fine
[69 - 71] here or maybe even go crazy a little oat
[72 - 73] a little hemp maybe some soy milk in
[73 - 75] there whatever milk you're at least
[75 - 77] offended by basically then 400 grams are
[77 - 79] one whole can of heavy coconut milk
[79 - 81] coconut milk is not traditional for most
[81 - 83] rice puddings but the direction that i'm
[83 - 84] going here is going to become clear in a
[84 - 87] second and it's going to be sick so hang
[87 - 88] tight i'll mention that i go for heavy
[88 - 90] coconut milk over light mainly because
[90 - 92] it's richer and more flavorful as you
[92 - 94] can see this stuff is basically coconut
[94 - 96] cream and it's fully solid at room
[96 - 97] temperature if you only have access to
[97 - 99] light coconut milk that still has some
[99 - 101] water in the bottom like this that's no
[101 - 103] biggie even though it'll have a lower
[103 - 105] fat content it still will taste great
[105 - 106] now also add in six grams of salt and
[106 - 108] then bring this whole thing up to a bare
[108 - 110] simmer while i check back on my rice
[110 - 111] it's been about three minutes now i've
[111 - 113] stirred often during that time and as
[113 - 115] you can see the arborio rice is nice and
[115 - 116] translucent around the edges and the
[116 - 119] butter itself is not browned but maybe
[119 - 121] just starting to from here i'll add in
[121 - 123] about a fourth of the hot milk that
[123 - 124] stuff doesn't need to be at a simmer by
[124 - 125] the way it just needs to be hot enough
[125 - 127] so that it doesn't stop the cooking
[127 - 129] process when i add it in and as you can
[129 - 131] see that came up to a boil immediately
[131 - 132] so we're good from here i'm going to
[132 - 133] stir things to get combined and i'll let
[133 - 135] this simmer over medium heat for two
[135 - 137] minutes or so or until the rice has
[137 - 139] absorbed nearly all of the milk that i
[139 - 140] just added in adding the liquid in
[140 - 142] stages to the rice is just another move
[142 - 144] borrowed from the risotto playbook it
[144 - 146] helps release more starch while keeping
[146 - 148] the interior of the grain intact two to
[148 - 149] three minutes later the rice has
[149 - 151] absorbed all of the milk i know that
[151 - 152] because the butter fat is broken a
[152 - 154] little bit and is now starting to show
[154 - 156] again on top now i'll give this rice a
[156 - 157] quick stir to release it from the bottom
[157 - 159] of the pot and as this whole thing gets
[159 - 161] starchier we're really going to need to
[161 - 163] keep a close eye on that specifically
[163 - 164] especially if you're using cow's milk
[164 - 165] because that's going to combine with the
[165 - 167] starch and scorch if you don't stir it
[167 - 170] often enough so stay frosty now in goes
[170 - 172] another quarter of my milk mixture or
[172 - 174] about 250 to 300 grams in from here i'll
[174 - 176] repeat the process same as before stir
[176 - 178] to combine and then let the rice absorb
[178 - 180] the milk for 2-3 minutes stirring every
[180 - 182] 30 seconds or so all right i see the
[182 - 184] butter fat on top once again and the pot
[184 - 186] is looking dry so i'll come back and
[186 - 187] stir to release any of that rice that
[187 - 189] might be wanting to stick to the bottom
[189 - 190] once that's all stirred up i'll come
[190 - 192] back with the last half of my hot milk
[192 - 194] or about 500 grams and then i'll stir it
[194 - 195] again and from this point on i'll be
[196 - 197] cooking this just like i would a regular
[197 - 199] rice unlike risotto i don't really care
[199 - 201] about an al dente center here i prefer
[201 - 203] this rice to be fluffy and tender
[203 - 205] throughout so two rounds of splashing
[205 - 206] and hot liquid here gives me more than
[206 - 208] enough starch development to get things
[208 - 210] to a risotto level of creaminess without
[210 - 212] having the center be crunchy now i'll
[212 - 213] reduce the heat to its lowest setting
[213 - 215] set a timer for 15 minutes and then i'll
[215 - 217] pop a lid on the pot to keep in all of
[217 - 219] that steam while that cooks i'll get my
[219 - 221] garnishes for this rice pudding dessert
[221 - 223] sorted out for that i'll drop a medium
[223 - 225] nonstick pan over medium heat and into
[225 - 227] that i'll measure 100 grams of coconut
[227 - 228] flakes i want to bring a little bit of
[228 - 230] texture to this dessert to contrast the
[230 - 233] full-on soft creaminess of the risotto
[233 - 235] or rice pudding i guess it's both of
[235 - 236] those things anyways these little flakes
[236 - 238] have great texture and reinforced the
[238 - 239] coconut flavor that we're already
[240 - 241] working with to bring some nice depth to
[241 - 242] these flakes we're gonna toast them over
[242 - 244] medium heat for two to three minutes or
[244 - 246] until they're lightly golden brown like
[246 - 247] this don't go much further with this on
[247 - 249] color because that's gonna darken the
[249 - 250] flavor of the whole dish and step on
[250 - 252] some of the light freshness that we're
[252 - 253] trying to achieve the other main garnish
[253 - 256] for this dish is gonna be mango i've got
[256 - 258] a large ripe one here and i'm just gonna
[258 - 259] dice it up to come clean i'm actually
[259 - 261] smashing up three of my all-time
[261 - 263] favorite dishes here rice pudding
[263 - 265] risotto and mango sticky rice from
[265 - 267] thailand the combo of lightly sweetened
[267 - 270] coconut rice with fresh tart funky mango
[270 - 272] is again like peanut butter and jelly
[272 - 274] status in terms of classic flavor
[274 - 275] pairings i'm cutting these mangoes into
[276 - 277] roughly one inch size chunks and i'll
[277 - 279] set them aside now let's check back on
[279 - 281] the rice it's been simmering over very
[281 - 283] low heat now for about 15 minutes and
[283 - 286] it's mostly cooked but not all the way
[286 - 287] it needs to steam itself to be finished
[287 - 289] so i'll stir to make sure that nothing
[289 - 290] is stuck to the bottom then i'll kill
[290 - 292] all the heat pop back on the lid and
[292 - 294] steam this rice for about 10 to 12 more
[294 - 296] minutes 10 minutes later when i checked
[296 - 298] back the rice has absorbed pretty much
[298 - 300] all of the milk arborio rice is super
[300 - 302] thirsty and will soak up any liquid that
[302 - 303] you throw at it before i finish this
[304 - 304] though i want to make sure that
[304 - 306] texturally the grains are cooked as much
[306 - 307] as i like so i'm going to give it a
[307 - 309] thoughtful taste
[310 - 312] and i think that's great it's starchy and
[312 - 314] i think that's great it's starchy and tender but not mushy and definitely not
[314 - 316] crunchy or undercooked now to finish
[316 - 318] this off i'm going to add 100 grams of
[318 - 320] sweetened condensed milk then i'll add
[320 - 321] in three grams of vanilla extract and
[321 - 323] from here i'll stir everything up to
[323 - 325] combine before i plate this though you
[325 - 326] might have noticed that this rice
[326 - 328] pudding has thickened quite a bit like i
[328 - 330] said arborio is really starchy and
[330 - 332] thirsty and it will get thick pretty
[332 - 334] much no matter what after like five to
[334 - 336] six minutes so to dial in the perfect
[336 - 337] texture right before i serve this i need
[337 - 339] to add just a little bit more hot milk
[339 - 340] in this case i'm adding about three
[340 - 342] quarters cup or so of all coconut milk
[342 - 345] and i'll stir that to combine and there
[345 - 347] we go as you can see it's perfectly
[347 - 348] saucy now and all of those little rice
[348 - 351] grains are perfectly swelled up to plate
[351 - 352] this i'm going to grab a deep bowl and
[352 - 354] then i'll ladle in two to three cups of
[354 - 357] this luxurious beautiful rice pudding
[357 - 359] next i'll drizzle on three to four
[359 - 361] tablespoons of hot coconut milk this is
[361 - 363] essential to keep things saucy in my
[363 - 365] opinion like i said that rice is going
[365 - 367] to tighten up and get thick as it sits
[367 - 368] and this little bit of coconut milk on
[368 - 370] top is going to keep things nice and
[370 - 373] saucy next i'll drop in 10 to 15 chunks
[373 - 375] of fresh diced mango and if you're not
[375 - 376] into mango consider another tropical
[376 - 378] fruit that's also soft like banana would
[378 - 381] be great or maybe even pineapple now a
[381 - 383] little chefy touch here to dial in this
[383 - 384] mango is to hit with a pinch of flaky
[384 - 386] salt just like you would for watermelon
[386 - 387] that touch of salt is gonna bring this
[387 - 389] fruit into focus and make it taste
[389 - 391] amazing finally i'll top everything with
[391 - 393] a small pinch of my lightly toasted
[393 - 395] coconut flakes don't go too big here we
[395 - 396] want just enough to make things less
[396 - 399] monotonous you guys this dish is a study
[399 - 401] in comforting softness the grains of
[401 - 403] rice themselves are perfectly cooked and
[403 - 406] all swollen up with milk the sauce is
[406 - 408] very creamy but not heavy and there's
[408 - 409] just a little bit of tropical fruit in
[409 - 411] there to brighten things up and keep
[411 - 413] things in balance i'm so stoked on how
[413 - 415] it turned out and i really hope you guys
[417 - 419] let's eat this day