Coconut Rice Pudding Parfaits With Mango And Pineapple

Recipe Ingredients

		Coconut Rice Pudding
3 cups	711ml	Water
1 cup	160g / 5.6oz	Basmati rice
1 cup	198g / 7oz	Sugar - plus
2 tablespoons	30ml	Sugar
2 tablespoons	30ml	Eggs (large)
2 tablespoons	30ml	Egg yolks (large)
3 tablespoons	45ml	Cornstarch
4 teaspoons	20ml	Vanilla extract
1 1/2 cups	355ml	Whole milk
1 cup	237ml	Canned unsweetened coconut milk - see * Note
1 teaspoon	5ml	Salt
1 cup	93g / 3.3oz	Shredded coconut - toasted
1 cup	237ml	Whipping cream
		Macaroon Crumble
1 1/2 cups	139g / 4.9oz	Sweetened flaked coconut
2/3 cup	41g / 1.4oz	All-purpose flour
1/2 cup	80g / 2.8oz	Golden brown sugar - (packed)
1/4 cup	49g / 1.7oz	Sugar
3/4 teaspoon	3.8ml	Salt
4 1/2 tablespoons	67ml	Chilled unsalted butter - diced
2 cups	292g / 10oz	Chopped peeled fresh pineapple
1 cup	146g / 5.1oz	Chopped peeled pitted fresh mango

Recipe Instructions

* Note: Unsweetened coconut milk is available at Indian, Southeast Asian, and Latin American markets and many supermarkets.

For rice pudding: Bring 3 cups water to boil in heavy medium saucepan. Add rice; reduce heat to medium and simmer uncovered until very tender, about 18 minutes. Drain if necessary.

Whisk 1/2 cup plus 1 tablespoon sugar, eggs, egg yolks, cornstarch, and vanilla in large bowl to combine. Bring whole milk, coconut milk, remaining 1/2 cup plus 1 tablespoon sugar, and salt to boil in heavy medium saucepan. Pour over sugar-egg mixture, whisking constantly.

Strain mixture back into saucepan and bring to boil over medium heat. Whisk gently until slightly thickened. Remove from heat. Fold in cooked rice and coconut. Pour into bowl, pressing plastic wrap onto surface, and refrigerate until cold, about 4 hours. (Can be prepared up to 1 day ahead. Keep refrigerated.) Stir in cream.

For macaroon crumble: Preheat oven to 350 degrees. Line large rimmed baking sheet with parchment paper. Toss coconut, flour, both sugars, and salt in large bowl to combine. Using fingertips, rub butter into mixture until clumps form. Spread mixture on baking sheet, patting down slightly. Bake until golden brown, about 20 minutes. Cool. Break crumble into bite-size pieces.

Toss pineapple and mango in bowl to combine. Spoon 1/4 cup rice pudding into each of 6 wineglasses. Top each with 1/4 cup fruit mixture. Sprinkle each with 2 tablespoons macaroon crumble. Repeat with remaining pudding and fruit mixture (reserve remaining pudding for another use). Sprinkle each parfait with 2 tablespoons macaroon crumble and serve.

This recipe yields 6 servings.

Source:
Bon Appetit, August 2002

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