Item Added to Cart

cart-item
Pineapple Express Arborio Rice Pudding

Pineapple Express Arborio Rice Pudding

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

Recipe Box

Buy all the ingredients you’ll need for this recipe with a single click!

Get it now for $174.95

Shop Now

Ingredients

Arborio Rice Pudding
  • 4 Cups magical coconut milk or almond milk
  • 1 TSP pure vanilla extract (cannabis vanilla is great to use)
  • 1 tsp micro plane grated fresh ginger
  • 1 Cup organic cane sugar (cannabis sugar, maple syrup or agave are also great to use)
  • 1/2 Vanilla bean (split and scraped)
  • 1 tsp sea salt
  • 1 1/2 Cups organic arborio rice
  • 1 Can full fat coconut milk (14 ounces)
  • 1 TBSP non-gmo cornstarch
  • 3 Drops true terpenes pineapple express profile

How To

View recipe in 
MB Mobile App qr-icon
Arborio Rice Pudding
  • In a large saucepan combine the coconut milk, almond milk, water (reserving 3 tbsp), sugar, salt, vanilla extract, scraped vanilla bean, ginger and rice.
  • 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.
  • 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. (some choose to eat the pudding when its still warm)
  • 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 by: Chef Sebastian Carosi @chef_sebastian_carosi