Ingredients
1 cup short-grain rice
- 2 cups canned coconut milk
- 2 cups whole milk
- ½ cup sugar
- ¼ cup Yuzu Super Juice
- 1 teaspoon vanilla extract
- Sea salt
- 1 mango for garnish (optional)
Instructions
Rinse the rice under cold water until the water runs clear to remove excess starch.
In a large saucepan, combine the rice, coconut milk, whole milk, and a pinch of salt. Stir to combine.
Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring frequently. Reduce the heat to low, cover the saucepan, and let the rice simmer, stirring occasionally to prevent sticking. This should take about 25-30 minutes, or until the rice is soft and the mixture thickens.
Stir in the sugar, Yuzu Super Juice, and vanilla extract. Continue to cook for 5 more minutes, stirring regularly. Remove from the heat, it will thicken further as it cools.
Let it cool for at least 30 minutes, at room temperature or in the fridge. Serve in small bowls and garnish with sliced mango if desired.
