Tuesday, September 9, 2014

Coconut Jasmine Rice Pudding with Ginger-Mango Coulis

Serves approximately 30

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)

Ginger-Mango Coulis Ingredients:
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

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