Coconut‑Rice Pudding with Star‑Anise and Candied Pumpkin‑Seed

Combine pumpkin seeds, 3 tablespoons white sugar, water, and a pinch of salt in a small saucepan over medium heat. Stir constantly as the sugar dissolves and the mixture begins to bubble.

Continue cooking 4-5 minutes, stirring without stopping, until the liquid evaporates and the seeds are coated in a glossy amber syrup. Transfer immediately to parchment paper, spreading in a single layer. Let cool completely until hard and crisp, about 10 minutes.

Combine arborio rice, whole milk, star anise, and salt in a medium saucepan. Place over medium-high heat, stirring occasionally, until it reaches a gentle simmer.

Reduce heat to medium-low. Cook 18-22 minutes, stirring more often toward the end, until the rice is tender and the mixture has thickened to a loose oatmeal consistency. The pudding should still look a bit wet — it will set as it cools.

Remove from heat. Fish out the star anise pods and discard them. Stir in 2 tablespoons coconut oil, honey, and vanilla extract until fully incorporated.

Taste and adjust — does it need more honey for sweetness, a pinch more salt? This is your moment. Stir aggressively and decide.

Let the pudding rest 5 minutes, stirring once or twice, until it thickens to a lush, creamy consistency. Divide into bowls.

Break the cooled candied pumpkin seeds into jagged clusters. Pile them generously over each bowl of warm pudding.

Optional: drizzle each serving with an extra touch of coconut oil for a glossy finish and intensified coconut aroma. Serve immediately while the seeds still crack against the creamy pudding.