Ingredients
- ¾ cup cooked short-grain rice (preferably Japanese sticky rice)
- 1 cup unsweetened coconut milk
- 1 ¼ cup heavy cream
- 1 vanilla bean, split
- 5 egg yolks
- ⅔ cup sugar
- Pinch of salt
- ¼ cup white rum
- 3 cups sliced tropical fruits (pineapple, banana, mango, papaya)
- Nutritional Information
Nutritional analysis per serving (8 servings)
325 calories; 16 grams fat; 8 grams saturated fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 37 grams carbohydrates; 0 grams dietary fiber; 22 grams sugars; 2 grams protein; 74 milligrams cholesterol; 67 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
8 servings
Preparation
- 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.
Dining and Cooking