La Cuisine - The Cook's Resource


Carnaroli Rice Pudding

 This recipe comes from Cuisinette Val Lishak, pastry chef extraordinaire, and our head display designer. It takes rice pudding to a new level!

Category:  DESSERTS  - 


For 1 people ()


  • 1 can of Jansal Valley 20/22% coconut milk, combined with enough whole milk to equal 4 cups
  • 1 cup(s) Carnaroli rice
  • 0.5 cup(s) finely shredded unsweetened coconut
  • 0.5 cup(s) India Tree Caster Sugar
  • 2 egg yolks
  • 2 teaspoon(s) Neilsen-Massey Madagascar Vanilla extract
  • 1 cup(s) dried cherries (optional)

Carnaroli Rice Pudding Directions

In a saucepan combine the rice, milk combo, and 1/4 cup of sugar.

Simmer, stirring frequently for 25-30 minutes.

In a bowl, whisk together 2 egg yolks with additional caster sugar and add to the gently simmering pudding mixture.

Cook for an additional 2-3 minutes, stirring constantly.

Add coconut and vanilla and allow to cool. Can be served warm or chilled.

Add optional cherries at this time as well.

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