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Pineapple Express Arborio Rice Pudding

Pineapple Express Arborio Rice Pudding

degree-icon Easy
time-icon 15 Minutes
time-icon 30-45 Minutes
time-icon Overnight
time-icon 6-8 Servings
time-icon 1 Cup
diet-icon Vegan
degree-icon Easy
time-icon 15 Minutes
oven-icon 30-45 Minutes
snow-icon Overnight
plate-icon 6-8 Servings
dish-icon 1 Cup
diet-icon Vegan
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Ingredients

Arborio Rice Pudding
  • 4 cups Magical Coconut Milk or Almond Milk
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Ginger, grated
  • 1 cup Cannasugar
  • ½ Vanilla Bean, split and scraped
  • 1 teaspoon Sea Salt
  • 1 ½ cups Organic Arborio Rice
  • 1 can (14 ounces) Full Fat Coconut Milk
  • 1 tablespoon Cornstarch or Arrowroot
  • 3 drops True Terpenes Pineapple Express Profile

How To

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Arborio Rice Pudding
  • In a large saucepan combine the coconut milk, almond milk, sugar, salt, vanilla extract, scraped vanilla bean, ginger, rice, and water (reserving 3 tablespoons for later).
  • Simmer over moderate heat, stirring constantly until the rice is tender and suspended in a thick creamy sauce. About 35 minutes or so.
  • Make a slurry out of the cornstarch and some of the canned coconut milk by whisking them together in a bowl.
  • Stir in the full fat coconut milk and the cornstarch slurry and simmer an additional 20-25 minutes or so, stirring constantly.
  • Make sure the rice is done and let cool at room temp for 15 minutes.
  • Spoon into your desired serving dish and chill overnight.
  • Garnish with your choice of diced fresh pineapple, pomegranate seeds, full fat coconut milk drizzle, dried pineapple chip, dried persimmon chips and fresh mint leaves. Enjoy!

Chef’s note

Recipe provided by Chef Sebastian Carosi

Instagram: @chef_sebastian_carosi