Coconut-rice pudding with vanilla-poached pineapple sauce

6 Servings

Ingredients

Quantity Ingredient
2 cups Skim milk, divided
1 cup Shredded sweetened coconut
1 cup Low-fat coconut milk
½ cup Uncooked long-grain rice
¼ teaspoon Salt
⅓ cup Sugar
1 Egg
Vanilla-Poached Pineapple Sauce
¾ cup Sliced strawberries
1 Cored peeled pineapple, (1-1/2-pound)
1 Piece vanilla bean, (4-inch) split length
1¾ cup Water
⅓ cup Sugar
2 slices Peeled gingerroot, (1/4-inch-thick)

Directions

VANILLA-POACHED PINEAPPLE

Combine 1-¾ cups skim 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 and mixture is thick and creamy. Remove from heat; set aside.

Combine the remaining ¼ cup skim 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 the remaining rice mixture, stirring constantly. Cook over medium heat for 5 minutes or until the mixture is thick and creamy, stirring frequently.

Pour into a bowl; cover surface of pudding with plastic wrap, and chill.

Yield: 6 servings (serving size: ½ cup pudding, ¼ cup pineapple sauce, and 2 tablespoons strawberries).

INSTRUCTIONS FOR Vanilla-Poached Pineapple Sauce: Cut pineapple into quarters lengthwise; cut each quarter crosswise into ½-inch slices, and set aside. Scrape seeds from vanilla bean into a skillet; discard bean. Add water, sugar, and gingerroot to skillet; stir. Bring to a simmer over medium heat, stirring occasionally. Add pineapple slices; cook 8 minutes or until tender, stirring occasionally. Pour into a bowl; cover and chill.

Yield: 4 cups (serving size:

¼ cup).

Per serving: 374 Calories; 14g Fat (31% calories from fat); 6g Protein; 62g Carbohydrate; 32mg Cholesterol; 156mg Sodium NOTES : You'll have more pineapple sauce than you need for this recipe -- keep it on hand to serve over low-fat ice cream or pound cake. Serve with Vanilla-Poached Pineapple Sauce and strawberries.

Recipe by: Cooking Light, Jul/Aug 1995, page 101 Posted to MC-Recipe Digest V1 #413 by igor@... on Jan 28, 1997.

Related recipes