Title: Coconut-Rice Pudding with Vanilla-Poached Pineapple Sauce
Categories: Dessert
Yield: 6 Servings

2	c	Skim milk, divided
1	c	Shredded sweetened coconut
1	c	Low-fat coconut milk
1/2	c	Uncooked long-grain rice
1/4	ts	Salt
1/3	c	Sugar
1		Egg
		Vanilla-Poached Pineapple Sauce
3/4	c	Sliced strawberries
		INGREDIENTS FOR Vanilla-Poached Pineapple
1		Cored peeled pineapple, (1-1/2-pound)
1		Piece vanilla bean, (4-inch)
		Split length
1 3/4	c	Water
1/3	c	Sugar
2	sl	Peeled gingerroot, (1/4-inch-thick)

Combine 1-3/4 cups skim milk, coconut, coconut milk, rice, and salt in a medium saucepan, and bring to a simmer over medium heat, stirring frequently. Reduce heat to low, and cook, uncovered, 35 minutes or until rice is tender and mixture is thick and creamy. Remove from heat; set aside.

Combine the remaining 1/4 cup skim milk, sugar, and egg in a small bowl; stir with a wire whisk until blended. Gradually stir about one-fourth of hot rice mixture into egg mixture, and add to the remaining rice mixture, stirring constantly. Cook over medium heat for 5 minutes or until the mixture is thick and creamy, stirring frequently.

Pour into a bowl; cover surface of pudding with plastic wrap, and chill. Yield: 6 servings (serving size: 1/2 cup pudding, 1/4 cup pineapple sauce, and 2 tablespoons strawberries).

INSTRUCTIONS FOR Vanilla-Poached Pineapple Sauce: Cut pineapple into quarters lengthwise; cut each quarter crosswise into 1/2-inch slices, and set aside. Scrape seeds from vanilla bean into a skillet; discard bean. Add water, sugar, and gingerroot to skillet; stir. Bring to a simmer over medium heat, stirring occasionally. Add pineapple slices; cook 8 minutes or until tender, stirring occasionally. Pour into a bowl; cover and chill. Yield: 4 cups (serving size: 1/4 cup).

Per serving: 374 Calories; 14g Fat (31% calories from fat); 6g Protein; 62 g Carbohydrate; 32 mg Cholesterol; 156mg Sodium Recipe by: Cooking Light, Jul/Aug 1995, page 101

By igor@digex.net on Jan 28, 1997.

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