Glazed Coconut Rice Pudding With Tropical Fruit

Name: Glazed Coconut Rice Pudding With Tropical Fruit
Total time: 1 h
Yield: 8 servings
Cuisine: asian
Ingredients: 3/4 cup cooked short-grain rice (preferably Japanese sticky rice); 1 cup unsweetened coconut milk; 1 1/4 cup heavy cream; 1 vanilla bean, split; 5 egg yolks; 2/3 cup sugar; Pinch of salt; 1/4 cup white rum; 3 cups sliced tropical fruits (pineapple, banana, mango, papaya)

By Elka Gilmore

Total Time: 1 hour
Rating: 3(16)
Comments: Read comments

Featured in: Seafood With an Asian Touch

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Ingredients

Yield:8 servings

¾cup cooked short-grain rice (preferably Japanese sticky rice)
1cup unsweetened coconut milk
1¼cup heavy cream
1vanilla bean, split
5egg yolks
⅔cup sugar
Pinch of salt
¼cup white rum
3cups sliced tropical fruits (pineapple, banana, mango, papaya)

Ingredient Substitution Guide

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Preparation

Step 1
Place rice in a saucepan with 1 cup water. Bring to simmer, cover and cook 15 minutes. Set aside, covered, 15 minutes longer.
Step 2
Meanwhile, combine the coconut milk, ¼ cup of the cream and the vanilla bean in a heavy saucepan. Scald, then remove from heat. Remove the vanilla bean.
Step 3
In a mixing bowl, beat the egg yolks with ⅓ 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.
Step 4
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.
Step 5
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.
Step 6
Mix fruit and remaining rum.
Step 7
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.