RICE PUDDING WITH GINGER, AMARANTH, AND MANGO

Rice Pudding with Ginger, Amaranth, and Mango image

Provided by @MakeItYours

Number Of Ingredients 16

2" piece ginger, peeled, sliced Â¼" thick
2 13.5-ounce cans unsweetened coconut milk
3 cups whole milk
1 cup arborio rice
2/3 cup sugar
3/4 tsp kosher salt
2 vanilla beans, split lengthwise
Topping and Assembly
1tbsp amaranth
1tbsp chia seeds
1tbsp sesame seeds
1 ounce butter cookies or shortbread (about 4), crushed
2tbsp raw sugar
1/4 tsp ground cinnamon
1 mango, peeled, thinly sliced
Fresh mint leaves (for serving)

Steps:

Combine ginger, coconut milk, milk, rice, sugar, and salt in a large saucepan. Scrape in seeds from vanilla beans; add pods. Bring to a boil, stirring occasionally. Reduce heat, cover, and simmer until rice is al dente, 15â18 minutes. Uncover and cook, stirring often, until rice is tender and mixture coats spoon, 5â8 minutes longer. Transfer to a large bowl and cover with plastic wrap, pressing directly onto surface. Let cool. Remove ginger and vanilla pods.
Do ahead: Rice pudding can be made 2 days ahead; chill. Bring to room temperature before serving.
Toast amaranth with chia and sesame seeds in a dry medium skillet over medium heat until they begin to pop and sesame is golden, about 3 minutes. Transfer to a small bowl; stir in cookies, raw sugar, and cinnamon.
Serve rice pudding topped with toasted seed mixture, mango, and a few mint leaves.