Sous Vide Coconut Rice Pudding
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
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
Set the Anova Sous Vide Precision Cooker to 180°F (82°C).
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.
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.