Sous Vide Coconut Rice Pudding

(151)

Emily Farris and Jeff Akin

Kansas City, Missouri

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

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This sous vide coconut rice pudding is about to be your new favorite dessert — if you love coconut and carbs, that is. We found many similar recipes online that called for cooking this for an hour, but that wasn’t near enough time to cook the arborio rice all the way through. Even at four hours, it was still a little al dente, but very good.
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Ingredients for 6

  • 2 cups whole milk

  • 1 (14-ounce) can unsweetened coconut milk

  • 1/2 cup arborio rice

  • 1/2 cup granulated sugar

  • 1/2 cup coarsely shredded unsweetened coconut

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground ginger

  • 1/2 teaspoon kosher salt

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 180°F (82°C).

  • Step 2

    Combine all ingredients in a large zipper lock bag. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 4 hours.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Serve immediately or cool in an ice bath and refrigerate for up to two days.

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180 F / 82.2 C Recipe Temp
Recipe Time
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