1 vanilla bean pod
3 cloves
3 cardamom pods (cracked)
1 cinnamon stick
2 cups coconut milk
2 tablespoons sugar
1 cup whole milk
2 tablespoons heavy cream
2 limes
1 cup arborio rice (or any short grain rice)
2 tablespoons mascarpone cheese
2 egg yolks
1. Preheat oven to 350 degrees Fahrenheit. Place a heavy-bottom saucepan over medium heat.
2. Lightly toast vanilla pod, cloves, cracked cardamom pods, and cinnamon stick (broken in half) in the saucepan for one minute.
3. Add in coconut milk, sugar, milk and cream. Bring mixture to a boil.
4. Zest in one lime and add rice. Bring everything to a gentle simmer for five minutes.
5. While you're waiting, whisk two egg yolks in a separate bowl. Add in mascarpone cheese and whisk until smooth.
6. Turn the stove off. Add yolks and mascarpone cheese into the saucepan and stir until thickened.
7. Zest in the second lime on top of the rice pudding, but do not stir.
8. Place saucepan into the preheated oven for 10-15 minutes or until rice has finished cooking.
If you feel the rice pudding is too dry (like how mine came out the first time), stir in a bit of milk at a time until you get the consistency you want. I might consider adding a bit of bourbon next time to take this one step up!