Rice Pudding with Ginger, Amaranth, and Mango

Ingredients

• •1 piece ginger
• •2 cans unsweetened coconut milk
• •3 cups whole milk
• •1 cup arborio rice
• •⅔ cup sugar
• •¾ teaspoon kosher salt
• •2 whole vanilla beans
• •1 tablespoon amaranth
• •1 tablespoon chia seeds
• •1 tablespoon sesame seeds
• •1 ounce butter cookies
• •2 tablespoons raw sugar
• •¼ teaspoon ground cinnamon
• •1 whole mango
• •1 handful fresh mint leaves

Cooking Instructions

1. 1.

   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.

   25 min

2. 2.

   Do ahead: Rice pudding can be made 2 days ahead; chill. Bring to room temperature before serving.

3. 3.

   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

   3 min

4. 4.

   Serve rice pudding topped with toasted seed mixture, mango, and a few mint leaves.

   5 min