Coconut “Arroz con Leche” with Cinnamon White Chocolate Topping

This version of rice pudding or “arroz con leche” is made mainly with rich coconut milk and the topping is a simple cinnamon white chocolate sliver that melts as soon as you place it on top of the pudding slipping in the rice and waiting for you to mix it all in.
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INGREDIENTS

• 200g = 7oz Arborio or another short grain rice
• 56g = 2oz = 4T Unsalted butter (divided in two)
• 400mL (1 can) = 13.5 fl oz Coconut milk*
• 237mL = 1 cup Whole milk
• 28g = 1 oz Benedictine or another sweet liquor or wine
• 710g = 3 cups Water
• 50g = 1.8oz = 4T Sugar
• 60g = 2oz = 3T Honey
• 1 ½ tsp Salt
• 3 cardamom pods

*Coconut milk: Make sure you use canned coconut milk and not the one that comes refrigerated and that you would drink with your coffee or cereal.

CINNAMON WHITE CHOCOLATE

• 100g = 3.5oz White chocolate
• 2tsp ground cinnamon

PROCEDURE

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CINNAMON WHITE CHOCOLATE

Serve warm with some pieces of the cinnamon white chocolate on top, give it a mix and enjoy!

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