Recipes

Coconut Rice Pudding

From the Foolish Chicken Restaurant

DATE: Thursday, August 6th, 2009

Ingredients

Crispy Coconut:

1. 1 large egg white
2. Pinch vanilla extract
3. Pinch of salt
4. 1 cup sweetened coconut

Puddings:

1. 3 14-ounce cans unsweetened coconut milk
2. 2/3 cup sugar  (less if using sweetened coconut)
3. 2/3 cup unsweetened shredded coconut
4. 2/3 cup arborio rice
5. 3/4 teaspoon salt
6. 1/2 vanilla bean, split lengthwise or 2 teaspoons vanilla extract

Preparation

Crispy coconut:

1. Preheat oven to 300°F.
2. Line rimmed baking sheet with parchment paper.
3. Whisk egg white, vanilla and salt in medium bowl to blend.
4. Add coconut and toss until evenly moistened.
5. Spread coconut mixture evenly on prepared baking sheet.
6. Bake until coconut is light golden and beginning to crisp, stirring and turning frequently, about 15 minutes.
7. Cool on baking sheet.

DO AHEAD: Can be made 2 days ahead. Store in airtight container at room temperature.

Pudding:

1. Combine coconut milk, sugar, coconut, rice, and salt in heavy large saucepan.
2. If using vanilla bean, add to saucepan.
3. Bring mixture to simmer over medium heat, stirring occasionally.
4. Adjust heat so that mixture is barely simmering; cover partially and cook until liquid is slightly translucent and pudding is thickened to consistency of loose oatmeal, stirring and scraping bottom and sides of pan frequently, about 30 to 40 minutes.
5. Remove vanilla bean and scrape seeds into pudding, or stir in vanilla extract.
6. Divide into bowls, sprinkle crispy coconut on top and serve warm or at room temperature.