Coconut Arborio Rice Pudding

Hey, all! I hope you and your loved ones are happy, healthy & safe, & that enjoying your day -or at least some small part of it. :)

There are 2 parts to my review. The star rating you see is based on how easy the directions are follow, the simplicity of ingredients called for, & the versatility of this recipe (based on my experience making this & my level of culinary “expertise”).

The rest of it is based on the substitutions & adjustments I had to make, which were done because I mostly cook for 1 person, I have food allergies, & my budget is very small -especially for food. Luckily, most of these things line up with preferences of mine & the pricing, availability, & variety of food in where I live.

The adjustment I made was that I halved the recipe (using half the amount for each ingredient, even the substitutions).

I used all of the same ingredients, except for the following substitutions, omission, & addition:

-Instead of whole milk, I used canned unsweetened full-fat coconut milk

(plain unsweetened soy milk can be used instead as well)

-I didn’t have aborio rice, so I used white sushi rice instead

(Jasmine & plain white rice can be used instead, though you may have to add more or less water than what this recipe calls for).

-I skipped the shredded coconut completely because I didn’t want it.

-I added a pinch of ground cardamom to my serving of pudding, stirring it in well before eating.

**If you can buy it & want to try something new, I recommend adding both cardamom & rose water to the entire batch, making sure to mix them in well.

Cardamom-

1/8 to 1/4 teaspoon for half batch

1/4 to 1/2 for full batch

Rose water-

1/4 teaspoon for half recipe

1/2 teaspoon for full recipe

With how I made this recipe, it turned out delicious! When I let it cool, I cover it and let it set so that it would thicken a bit more. I prefer my pudding cold. :)