Rice Pudding With Passionfruit Sauce Recipe - Cooking Index
2 1/4 cups | 533ml | 2% low-fat milk |
1/2 cup | 99g / 3.5oz | Sugar |
1 teaspoon | 5ml | Grated lemon rind |
1 teaspoon | 5ml | Vanilla extract |
1 | Egg - lightly beaten | |
2 cups | 320g / 11oz | Cooked medium-grain rice - chilled |
Vegetable cooking spray | ||
Passionfruit sauce | ||
Orange rind strips - (optional) | ||
Passionfruit Sauce | ||
1/4 cup | 59ml | Orange juice |
3 tablespoons | 45ml | Sugar |
15 | Dried apricots - (3 ounces) | |
1 | Passionfruit | |
1 1/4 cups | 296ml | Water |
Combine the first 5 ingredients in a bowl; stir well. Stir in rice. Spoon into a 1-1/2-quart souffleeÇ dish coated with cooking spray.
Bake at 350F for 1-1/2 hours or until set. Let cool in dish for 10 minutes, and then invert rice pudding onto a serving platter. Let cool; cover and chill for at least 1 hour. Yield: 6 servings.
INSTRUCTIONS FOR PASSIONFRUIT SAUCE: Combine the frist 3 ingredients in a small saucepan, and set aside.
Cut passionfruit in half crosswise; scoop out pulp and seeds. Using the back of a spoon, press the pulp throught a sieve to remove the seeds.
Stir the passionfruit pulp into the apricot mixture, and bring mixture to a boil. Reduce heat, and simmer, uncovered, 10 minutes. Remove from heat, and let cool.
Place apricot mixture in food processor, and process until smooth. Add water, and process until well blended. Cover and chill.
Yield: 1-1/2 cups (serving size: 1/4 cup).
Source:
Cooking Light, October 1994, page 95
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