This rice pudding recipe is from a Food and Wine cookbook- it elevates traditional rice pudding with arborio rice, which is traditionally used to make risotto. The plump arborio grains give the pudding a supercreamy texture, perfectly firm and chewy. I added dried tropical fruit and a little cream to make it my own... and to add to the tropical, coconut flavours...
To serve 6 generously...
|Dried pineapple, mango and papaya|
1 cup cream (I used 18% cream)
1 cup arborio rice
1/2 cup sugar
2 cups water
14 oz coconut milk, unsweetened
1 cup dried fruit (raisins or dried tropical fruit), chopped into bite sized pieces
1/2 cup coarsely shredded unsweetened coconut
In a large saucepan, combine the milk and cream, rice, sugar and water and bring to a boil. simmer over moderate heat, stirring frequently, until the rice is tender and suspended in a thick, creamy sauce, about 30 minutes. Stir in the coconut milk and dried fruit, and simmer, stirring occasionally, until the rice is very tender and the liquid is thickened, about 10 minutes. Let cool slightly.
Meanwhile, in a medium saucepan, toast the coconut over moderate heat, stirring occasionally, until fragrant and golden, about four minutes. Let cool.
Spoon the pudding into bowls, garnish with the toasted coconut and serve.