- 1 2″ piece ginger, peeled, sliced 1/4″ thick
- 2 13.5-ounce cans unsweetened coconut milk
- 3 cups whole milk
- 1 cup arborio rice
- 2/3 cup sugar
- 3/4 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
- 1/4 teaspoon ground cinnamon
- 1 mango, peeled, thinly sliced
- Fresh mint leaves (for serving)
- 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, 15-18 minutes. Uncover and cook, stirring often, until rice is tender and mixture coats spoon, 5-8 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.