Basmati Rice Pudding with Toasted Coconut

Name: Basmati Rice Pudding with Toasted Coconut
Prep time: 3 h 5 min
Cook time: 3 h 5 min
Total time: 3 h 5 min
Yield: 12
Cuisine: Global
Ingredients: 93 grams Basmati rice, rinsed; 40 milliliters toasted coconut; 119 milliliters cream, whipped; 2 teaspoons powdered gelatin; 1 lime, juiced; 488 milliliters milk; 236 grams passion fruit concentrate puree; 1 pinch salt; 75 grams sugar; 200 grams sugar; 1 vanilla bean; 118 milliliters water; 237 milliliters water; 2 Tbsps cold water; 4 yolks

Basmati Rice Pudding with Toasted Coconut

You can never have too many dessert recipes, so give Basmati Rice Pudding with Toasted Coconut a try. This recipe serves 12. Watching your figure? This gluten free recipe has 228 calories, 4g of protein, and 8g of fat per serving. 1 person found this recipe to be flavorful and satisfying. This recipe from Foodnetwork requires vanilla bean, juice of lime, yolks, and salt. From preparation to the plate, this recipe takes around 3 hours and 5 minutes. If you like this recipe, you might also like recipes such as Basmati Rice Dressing with Dried Fruit, Toasted Almonds, and Coconut, Toasted Coconut Rice Pudding, and Toasted Coconut Rice Pudding with Cherry Sauce.

Instructions

Bring rice, 1/2 cup of the milk, water and salt to a boil then turn down to low and cover tightly with foil. Cook until all the moisture is absorbed, about 15 minutes.

Ingredients you will need

Water

Milk

Rice

Salt

Equipment you will use

Aluminum Foil

Let sit turned off with foil still on for 5 more minutes. In a small bowl soak the powdered gelatin with the 2 tablespoons of water. In a saucepan bring the remaining 1 1/2 cups milk to a boil with the vanilla bean.

Ingredients you will need

Vanilla Bean

Gelatin

Water

Milk

Equipment you will use

Sauce Pan

Bowl

Aluminum Foil

Let sit 15 minutes to infuse.

Whisk the yolks with the sugar then temper with the hot milk mixture. Return to the heat and cook gently to thicken. Meanwhile, sponge the gelatin in cold water.

Ingredients you will need

Gelatin

Sugar

Water

Egg Yolk

Milk

Equipment you will use

Whisk

Remove thickened anglaise from the heat and add the sponged gelatin. Stir to melt the gelatin then strain into a bowl and stir in the rice.

Ingredients you will need

Gelatin

Rice

Equipment you will use

Bowl

Place over ice water and stir to cool and thicken. As it starts to thicken but before it's too set, fold in the whipped cream and toasted coconut and pour into small dishes. Chill.

Ingredients you will need

Whipped Cream

Water

Coconut

In a small saucepan, over medium heat, stir sugar and water until sugar is completely dissolved. Bring to a boil, remove from heat and cool.

Ingredients you will need

Sugar

Water

Equipment you will use

Sauce Pan

Whisk passion fruit puree, lime juice and 1/3 cup of sugar water in a bowl until thoroughly mixed. Store remainder of sugar water (simple syrup) in a bottle in the refrigerator.

Ingredients you will need

Passion Fruit

Simple Syrup

Lime Juice

Sugar

Water

Equipment you will use

Whisk

Bowl

Drizzle passion fruit sauce over rice pudding.

Ingredients you will need

Passion Fruit

Sauce

Rice

Equipment

Ingredients

Servings:

93grams

Basmati rice, rinsed 40milliliters

toasted coconut 119milliliters

cream, whipped 2teaspoons

powdered gelatin 1

lime, juiced 488milliliters

milk 236grams

passion fruit concentrate puree 1pinch

salt 75grams

sugar 200grams

sugar 1

vanilla bean 118milliliters

Recommended wine: Cream Sherry, Port, Moscato Dasti

Rice Pudding can be paired with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The Louis Roederer Cristal Brut with a 4.6 out of 5 star rating seems like a good match. It costs about 299 dollars per bottle.

Louis Roederer Cristal Brut

Cristal, the jewel and tête de cuvée of Champagne Louis Roederer, was created in 1876 for the Tsar Alexander II of Russia. It remains faithful to its origin, inspired by elegance and purity. Cristal is produced with regimented standards of winemaking that require a rigorous selection of crus, vintages, grapes, and wine.Cristal is produced using only the finest vintages from crus guaranteed to originate from the Louis Roederer vineyard. All the exceptional characteristics of the 2002 vintage have literally been captured in this Cristal 2002, which is generous and lush, revealing perfect balance between concentration and finesse, freshness and vinosity, intensity and refinement. In three words: proud, rich and luxurious.Cristal 2002 is brilliant yellow with light amber highlights and has a beautiful mousse with fine cordon of persistent and regular bubbles. The nose is intense and delicate, revealing a clean and well-blended mixture of flavors of honey, cocoa, lightly toasted hazelnuts, candied citrus fruit. A savory explosion of ripe fruit on the attack, the wine reveals red fruit, white chocolate, caramel and Danish pastry, typical of Cristal. Its silky, concentrated texture relies on its intense, powerful and vinous structure, but maintains refinement. The palate builds up to attain a delicious sensation of well-blended harmony of flavors. A fresh finish with a hint of bitterness makes it almost crunchy.