- 1 cup arborio rice (or other white rice)
- 2.5 cups coconut cream
- 1.5 cups water
- 1 vanilla bean
- 1 Tbsp finely grated fresh ginger
- 1 cinnamon stick
- 1 Tbsp brown sugar (or sweetener of your choice)
- 1/2 tsp salt
- 1/4 tsp ground cinnamon
- Rinse the rice in cold water, drain and set aside.
- In a large saucepan, add two cups of the coconut cream and 1 cup of water. Combine the remaining coconut cream and water in a separate container to add later.
- Slice the vanilla mean lengthwise, and add to the pan along with the grated ginger, and cinnamon stick.
- Bring the mixture to a low boil, then add the rice, sugar, salt, and ground cinnamon.
- Stirring the entire time, cook the mixture over medium-low heat until the rice has absorbed most of the liquid. Add the remaining liquid, 1/4 cup at a time, until it is all mostly absorbed or the rice is fully cooked and the mixture is creamy and thick. You may not need all of the liquid.
- Remove the cinnamon stick and vanilla bean pod, and serve warm topped with fresh fruit. Add more or less sweetener as desired.
If you are using canned coconut milk, as found in the USA, you may not need to use any water — just use straight coconut milk. The coconut CREAM I refer to comes in a carton and is very thick, and therefore I diluted it somewhat. Use your judgement here, but don’t dilute whatever you’re using TOO much or you’ll lose the coconut taste! If you run out of coconut and need more liquid to fully cook the rice, just add water.