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MICHAEL SYMON Island Coconut Rice Pudding with Tropical Fruits

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ingredients
ISLAND COCONUT RICE PUDDING WITH TROPICAL FRUITS
3 cups whole milk
1/4 cup sugar
1/2 teaspoon Kosher salt
1/2 cup Arborio rice
1 cinnamon stick
2 2- inch strips orange zest
1/2 teaspoon vanilla extract
1/2 teaspoon shredded coconut (toasted)
TO GARNISH
1 altufo (champagne) mango (skin removed, diced)
1 pineapple (skin and core removed, diced)
1 papaya (skin removed, seeded and diced)
fresh lychees (peeled and pitted)

directions
In a medium saucepan add whole milk, sugar and salt. Bring to a gentle boil and whisk until the sugar dissolves, about 5 minutes. Add rice, cinnamon stick and orange zest and reduce the heat to a simmer. Cook, stirring often, until the rice is cooked through and the liquid is reduced and creamy, about 35 minutes. Remove from the heat, add the vanilla and coconut.
Remove to a bowl and allow to cool until no longer steaming. Place in the refrigerator until chilled. Remove the cinnamon stick, orange rinds, spoon pudding into bowls and garnish with tropical fruit.
Tips:
1. Add more milk to adjust consistency.
2. Add rum for a fun, grown up version!
3. Cook rice pudding in a slow cooker on low until rice is tender!

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