Rice Pudding Ingredients:
12 oz jasmine rice
6 C whole milk
1 orange peel, remove in one long strip
15 oz sugar
3¾ C heavy cream, room temperature
3 C coconut milk, unsweetened
1½ Tbls vanilla
non-stick cookingspray, as needed
Rinse rice in strainer, then parboil in water 5 minutes. Drain and resesrve.
Heat milk to scalding; add orange peel, sugar, and rice. Cook over low heat, stirring regularly until rice is tender. Remove from heat, discard orange peel.
Add cream and coconut milk; continue to cook over very low heat for an additional 30 minutes. Remove from heat; stir in vanilla.
Lightly coat serving dishes with non-stick spray; ladle in pudding. Let cool until firm (6-8 hours)
3 oz water
3 oz sugar
2 Tbls ginger root, finely minced
½ pint mango purée
1 tsp arrowroot powder, as needed
Place water, ginger and sugar in saucepan. Whisk until well combined. Bring mixture to full roiling boil and boil one minute. Remove from heat; combine with fruit puree. Check thickness, adjust with arrowroot slurry if needed; sauce will thicken as it cools. Cool completely.
Yield: 1 cup