Email to Cat      

Lemon-Coconut Rice Pudding

Source of Recipe


Chef Deborah M. Schneider






List of Ingredients



• 1 cup medium-grain white rice (not converted)
  
• 2 cups filtered water
  
• 1 cup heavy cream
  
• 2-1/4 cups milk
  
• 1/2 vanilla bean, or 1 tsp vanilla extract
  
• Zest of 1 lemon
  
• 1/2 cup plus 2 Tbsp granulated sugar, or to taste
  
• Lemon juice, to taste
  
• *
  
• -- Topping --
  
• 3/4 cup shredded, sweetened coconut
  
• 1/2 cup whipping cream
  
• 2 Tbsp powdered sugar
  
• Fresh raspberries, blueberries or other seasonal fruit (optional)
  






Instructions



1. Place the rice and water into a 2-quart saucepan; bring to a boil and simmer for 5 minutes.
   
   
2. Add the cream, milk, vanilla bean or extract, lemon zest and sugar. Bring to a simmer and cook over medium heat, stirring gently and continuously, until the rice is thoroughly cooked and very soft, about 20 minutes. The rice should be loose and very saucy. It will thicken as it cools. Adjust to taste with a few drops of lemon juice, if desired. Set aside.
   
   
3. Preheat broiler and spread the coconut in a shallow pan. Keep a close eye on the coconut as it toasts, stirring frequently. Cool.
   
   
4. Whip the whipping cream with the powdered sugar until it is thickened but still soft. Chill.
   
   
5. To serve, spoon the pudding into Oriental-style bowls, champagne tulip glasses or martini glasses. Dollop whipped cream on top. Garnish with toasted coconut and berries.
   
   Makes 6 servings.