Coconut-Rice Pudding With Vanilla-Poached Pineapple Sauce Recipe - Cooking Index
Coconut-Rice Pudding With Vanilla-Poached Pineapple Sauce Recipe - Cooking Index
| 2 cups | 474ml | Skim milk - divided |
| 1 cup | 93g / 3.3oz | Shredded sweetened coconut |
| 1 cup | 237ml | Low-fat coconut milk |
| 1/2 cup | 80g / 2.8oz | Uncooked long-grain rice |
| 1/4 teaspoon | 1.3ml | Salt |
| 1/3 cup | 65g / 2.3oz | Sugar |
| 1 | Egg | |
| Vanilla-poached pineapple sauce | ||
| 3/4 cup | 177ml | Sliced strawberries |
| Ingredients for vanilla-poached pineapple | ||
| 1 | Cored peeled pineapple - (1-1/2-pound) | |
| 1 | Vanilla bean - (4-inch) | |
| Split length | ||
| 1 3/4 cups | 414ml | Water |
| 1/3 cup | 65g / 2.3oz | Sugar |
| 2 | Peeled gingerroot - (1/4-inch-thick) |
Combine 1-3/4 cups skim milk, coconut, coconut milk, rice, and salt in a medium saucepan, and bring to a simmer over medium heat, stirring frequently. Reduce heat to low, and cook, uncovered, 35 minutes or until rice is tender and mixture is thick and creamy. Remove from heat; set aside.
Combine the remaining 1/4 cup skim milk, sugar, and egg in a small bowl; stir with a wire whisk until blended. Gradually stir about one-fourth of hot rice mixture into egg mixture, and add to the remaining rice mixture, stirring constantly. Cook over medium heat for 5 minutes or until the mixture is thick and creamy, stirring frequently.
Pour into a bowl; cover surface of pudding with plastic wrap, and chill.
Yield: 6 servings (serving size: 1/2 cup pudding, 1/4 cup pineapple sauce, and 2 tablespoons strawberries).
INSTRUCTIONS FOR Vanilla-Poached Pineapple Sauce: Cut pineapple into quarters lengthwise; cut each quarter crosswise into 1/2-inch slices, and set aside. Scrape seeds from vanilla bean into a skillet; discard bean. Add water, sugar, and gingerroot to skillet; stir. Bring to a simmer over medium heat, stirring occasionally. Add pineapple slices; cook 8 minutes or until tender, stirring occasionally. Pour into a bowl; cover and chill.
Yield: 4 cups (serving size: 1/4 cup).
Source:
Cooking Light, Jul/Aug 1995, page 101
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