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Title: Coconut-Rice Pudding with Vanilla-Poached
Categories: Pudding Dessert
Yield: 1 Servings
| 2 | c | Skim milk -- divided |
| 1 | c | Shredded coconut meat -- |
| Sweetened | ||
| 1 | c | Lowfat coconut milk |
| 1/2 | c | Long-grain rice -- uncooked |
| 1/4 | ts | Salt |
| 1/3 | c | Sugar |
| Vanilla-poached pineapple | ||
| Sauce -- separate | ||
| Recipe | ||
| 3/4 | c | Strawberries -- sliced |
Combine 1 3/4 cups 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. Remove from heat; set aside. Combine the remaining 1/4 cup 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 remaining rice mixture, stirring constantly. Cook over medium heat for 5 minutes or until mixture is thick and creamy, stirring frequently. Pour into a bowl; cover surface of pudding with plastic wrap, and chill. Serve with Vanilla-poached pineapple sauce and strawberries.
From: Neysa Dormish Date: 04-16-96 (11:09) Occ Bbs (33) Cooking
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