1 cup glutinous or sweet rice
3/4 cup sugar
2 tbsp. melted butter
1 vanilla bean scraping
3 1/2 cups whole milk
1 large egg yolk
1/4 cup sweetened, shredded coconut
assorted fresh berries (optional)
whipped cream (optional)

Add rice and sugar to melted butter and cook 1 to 2 minutes on medium-high heat. Add vanilla bean scrapings and thoroughly mix.

Add milk, 1/2 cup at a time, adding more when milk has been absorbed into rice. Make sure to stir continuously so nothing burns on the bottom.

Once all milk has been almost completely absorbed add egg yolk and sweetened, shredded coconut and fold in. Let cook 1 to 2 minutes to make sure egg yolk is cooked.

Remove from heat, into a large, decorative bowl. Garnish with fresh berries and whipped cream, if desired.

Variation: For a very special dessert add a healthy shot of brandy or dark rum to risotto right after removing from heat.

Submitted by: Dan L. Mishkin