Rice Pudding in Coconut Milk

For 10 or more people (easily divided in half)

.1 Start by heating 4dl of water in a big pan.

.2 Add 3dl of short-grain rice and let it cook till the liquid is almost absorbed.

.3 Add 4dl of coconut milk (it was used a 30-40% less fat one), 4dl of milk and 8dl of water. 

.4 Open a vanilla pod in half and scrape all the seeds with the tip of a knife. Add to the previous. Let it all cook in a medium heat for about 40-50min or till the rice is cooked and have the desired texture. Don’t forget to occasionally stir.

.5 When the rice is properly cooked (and the stove is off) add 1dl of white sugar and 1tsp of fine salt.

.6 Mix 2 egg yolks in a cup and pour into the hot rice. Stir very well so that it gets well incorporated and cooked. It should get uniform and smooth.

Let it cool down in little serving bowls or small dessert dishes. (try as possible not to use the fridge as it will make the rice harder and loose its smoothness)