Basmati Rice Pudding With Toasted Coconut
Serves: 6
Graciela O'Reilly
1 January 1970
Based on User reviews:
54
Spice
54
Sweetness
49
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Basmati Rice (rinsed)2 cups
Milk1 cup
Water1 pinch
Salt2 tsps
Gelatin (powdered)1 cup
Sugar1 cup
Cream (whipped)1 cup
Toasted CoconutDirections:
1
Bring rice, 1/2 cup of the milk, water and salt to a boil then turn down to low and cover tightly with foil
2
Cook until all the moisture is absorbed, about 15 minutes
3
Let sit turned off with foil still on for 5 more minutes
4
In a small bowl soak the powdered gelatin with the 2 tablespoons of water
5
In a saucepan bring the remaining 1 1/2 cups milk to a boil with the vanilla bean
6
Let sit 15 minutes to infuse
7
Whisk the yolks with the sugar then temper with the hot milk mixture
8
Return to the heat and cook gently to thicken
9
Meanwhile, sponge the gelatin in cold water
10
Remove thickened anglaise from the heat and add the sponged gelatin
11
Stir to melt the gelatin then strain into a bowl and stir in the rice
12
Place over ice water and stir to cool and thicken
13
As it starts to thicken but before it's too set, fold in the whipped cream and toasted coconut and pour into small dishes
14
Chill
15
In a small saucepan, over medium heat, stir sugar and water until sugar is completely dissolved
16
Bring to a boil, remove from heat and cool
17
Whisk passion fruit puree, lime juice and 1/3 cup of sugar water in a bowl until thoroughly mixed
18
Store remainder of sugar water (simple syrup) in a bottle in the refrigerator
19
Drizzle passion fruit sauce over rice pudding