COCONUT MILK RICE PUDDING
The coconut milk gave the pudding a layer of subtle sweetness, and also inspired the fresh mango garnish, which really elevated these bowls of comforting goodness.
Provided by Chef John
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 3h35m
Yield 4
Number Of Ingredients 11
Steps:
- Beat 2 tablespoons milk with egg yolk in a small bowl. Set aside.
- Combine 2 3/4 cups milk and coconut milk in a saucepan over medium heat. When mixture just begins to steam, reduce heat to low.
- Melt butter in a saucepan over medium heat. Stir in rice and cook for 1 minute. Pour in 1/2 cup coconut milk mixture; stir constantly until liquid is completely absorbed and rice is creamy. Repeat this process until the milk mixture is completely incorporated and the rice has a tender, yet slightly firm consistency, 20 to 30 minutes.
- Stir sugar and salt into the rice mixture. Remove from heat. Slowly whisk in egg yolk mixture until completely incorporated and the mixture is custard color, about 1 minute. Whisk in vanilla.
- Cool pudding to room temperature, cover with plastic wrap, and refrigerate until well-chilled, at least 3 hours. Garnish with mango and Chinese five-spice powder.
Nutrition Facts : Calories 361.4 calories, Carbohydrate 39.6 g, Cholesterol 72.9 mg, Fat 19.5 g, Fiber 1 g, Protein 8.9 g, SaturatedFat 15.1 g, Sodium 101.9 mg, Sugar 22.3 g
GLAZED COCONUT RICE PUDDING WITH TROPICAL FRUIT
Provided by Elka Gilmore
Categories dessert, side dish
Time 1h
Yield 8 servings
Number Of Ingredients 9
Steps:
- Place rice in a saucepan with 1 cup water. Bring to simmer, cover and cook 15 minutes. Set aside, covered, 15 minutes longer.
- Meanwhile, combine the coconut milk, 1/4 cup of the cream and the vanilla bean in a heavy saucepan. Scald, then remove from heat. Remove the vanilla bean.
- In a mixing bowl, beat the egg yolks with 1/3 cup of the sugar. Add the scalded coconut-milk mixture, a little at a time at first, and mix well with the egg yolks. Return to the saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon until custard begins to thicken and coat the spoon. Do not overcook. Remove from the heat, and continue stirring for 1 minute.
- Strain the custard into a bowl, and stir in salt and two tablespoons of the rum. Fold in rice, cover and chill until very cold, at least 4 hours.
- Whip the remaining cream until stiff, then fold into the rice and custard mixture. Spread the pudding in an oven-proof dish, about 9 inches square, that can go to the table. Refrigerate until just before serving.
- Mix fruit and remaining rum.
- Preheat broiler. Sprinkle remaining sugar on the surface of the pudding, and place under a broiler just until top is lightly browned. Serve at once, with fruit on the side.
Nutrition Facts : @context http, Calories 387, UnsaturatedFat 6 grams, Carbohydrate 41 grams, Fat 22 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 15 grams, Sodium 61 milligrams, Sugar 18 grams
CREAMY RICE PUDDING WITH TROPICAL FRUITS
Categories Fruit Rice Dessert Mango Papaya Pineapple Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Boil rice in water in a 1 1/2-quart heavy saucepan, uncovered and undisturbed, until steam holes appear on surface, about 8 minutes.
- Reduce heat to very low and cook, covered and undisturbed, 12 minutes more.
- Stir in cream, sugar, vanilla, and salt and simmer, stirring, 2 minutes.
- Stir 1 cup fruit into pudding and serve topped with remaining fruit.
COCONUT PUDDING WITH TROPICAL FRUITS
Categories Milk/Cream Dairy Fruit Dessert Low Fat Banana Coconut Papaya Summer Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 11
Steps:
- Bring milk to simmer in heavy medium saucepan. Add coconut; remove from heat. Cover and let steep 20 minutes. Transfer to blender; purée until smooth.
- Whisk sugar, cornstarch and salt in small bowl to blend. Add to same saucepan. Gradually whisk in coconut mixture then egg. Stir over medium heat until mixture boils and thickens, about 5 minutes. Remove from heat; cool slightly. Mix in vanilla. Cool completely. (Can be made 4 hours ahead. Cover; chill.)
- Combine pineapple, banana and papaya in bowl. Divide half of fruit mixture among 4 wine glasses. Top with pudding then remaining fruit. Chill until cold, about 2 hours. Sprinkle with cinnamon.
TROPICAL RICE PUDDING
originally inspired by the contest, this was rejected because i added some coconut milk. however this is so good that i'm posting anyway. this may be served warm or cold.
Provided by chia2160
Categories Dessert
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- in a small bowl add currants and rum, set aside for 30 minutes.
- mix cooked rice with milks, sugar, ginger and salt in a large saucepan.
- bring to boil, lower to simmer, stir in currants.
- simmer for 40 minutes until thickened.
- mix in 1/2 c diced mango and 1/2 c diced papaya.
- divide into serving cups, garnish with remaining diced fruit and top with toasted coconut.
Nutrition Facts : Calories 290.1, Fat 11.8, SaturatedFat 9.2, Cholesterol 17.1, Sodium 120.1, Carbohydrate 36.1, Fiber 2.4, Sugar 14.3, Protein 6.5
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