Name: Rice Pudding with Ginger, Amaranth, and Mango
Yield: 8 Servings
Ingredients: 1 2” piece ginger, peeled, sliced ¼” thick; 2 13.5-ounce cans unsweetened coconut milk; 3 cups whole milk; 1 cup arborio rice; ⅔ cup sugar; ¾ teaspoon kosher salt; 2 vanilla beans, split lengthwise; 1 tablespoon amaranth; 1 tablespoon chia seeds; 1 tablespoon sesame seeds; 1 ounce butter cookies or shortbread (about 4), crushed; 2 tablespoons raw sugar; ¼ teaspoon ground cinnamon; 1 mango, peeled, thinly sliced; Fresh mint leaves (for serving)

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Peden + Munk

Ginger adds unexpected heat and zing to this coconut rice pudding; the crunchy topping lends a welcome texture contrast.

Recipe notes