From: Chef-owner Edward Lee, 610 Magnolia, Louisville, KY. Yield: 6 servings. 1/2 cup arborio rice 3 cups whole milk 1 cup heavy cream 1 2/3 cup coconut milk 1 vanilla bean, split 1 star anise, whole 1 1/2 cup sugar 6 tsp. muscovado sugar 18 raspberries Combine rice with milk, cream, coconut mlik, vanilla, star anise, and sugar in a heavy-bottom pot. Keeping heat on low, simmer for 45 minutes to an hour, stirring constantly. Let rice pudding cool to room temperature, discard ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.