1 cup aborio white rice
3/4 teaspoon table salt
1 large egg
One 12- ounce can evaporated milk
One cup unsweetened almond or coconut milk
One 14- ounce can sweetened condensed milk
1 teaspoon vanilla extract
Cinnamon and fresh whipped cream to garnish
Cook the rice: Put the rice, 2 cups of water, and the salt in a medium saucepan with a tight- fitting lid. Bring to a boil- you should hear the pot going all a flutter under the lid and puffing steam out the seam. Reduce to a low simmer, and let the rice cook for 15 minutes, until the water is absorbed. Remove the rice pot from the heat.
Once the rice is cooked, whisk the egg in a medium bowl, and then whisk in the evaporated milk. Stir the coconut/almond and sweetened condensed milks into the rice, then add the egg mixture. Return the saucepan to heat and cook the mixture over medium- low heat until it looks mostly, or about 90 percent, absorbed (the pudding will thicken a lot as it cools), about 20 to 25 minutes. Stir in the vanilla extract. Pour mixture into blender and pluse until well mixed. Divide the pudding among serving dishes. Eat one hot. Trust me on this. Keep the puddings in the fridge until fully chilled, about 1 to 2 hours.
Dollop a spoonful of whipped cream on top of each bowl of rice pudding, and dust with cinnamon.
I worked with this recipe.