Coconut Rice Pudding with Blood Orange & Lime Vanilla Sugar

This pudding is best served warm, but can be enjoyed at any temperature.
Serves: serves 4

Ingredients:

FOR THE LIME VANILLA SUGAR:

¼ C. Sugar
Zest of 1 Lime
½ Vanilla Bean

FOR THE PUDDING:

1 C. Arborio (or other short grain) Rice
1 Can (about 14 oz) Coconut Milk (full fat)
1¼ C. Milk
¼ t. Salt
⅓ C. Coconut Milk (canned)
1 Egg Yolk
¼ C. Sugar (add another 1-2 T. if you prefer a sweeter pudding)

FOR THE BLOOD ORANGE SAUCE:

1 t. Cornstarch
½ T. Sugar
Juice of 1 Blood Orange
2 Blood Oranges, segmented

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