Coconut Rice Pudding With Vanilla And Lime

When I think of rice pudding, I think of tins.  Our grandma used to give our mum tins of rice pudding as a treat for her kids (me and my three siblings).  Surprisingly, it didn't put me off rice pudding at all, and I still make a baked version now and then with cream and lemon juice.  Tinned quinces on the other hand were a childhood nightmare, and if we didn't eat them at dinnertime, we got them for breakfast the next day.  Oh, how we suffered, poor darlings.:-) 

This is a recipe from Stokehouse Q, a local restaurant overlooking the Brisbane River.  They serve it with mangoes, in the summertime when mangoes are at their peak.  Mr P. and I are not fans of this squishy fruit, so I served it with what I had in the freezer - coconut chunks and cranberries.  Choose your favourite fruit!   

creamy and sweetly delicious

ingredients:


170g. (6 oz) arborio rice (or other short-grain rice)

170 mLs (2/3 cup) water

400 mLs (1.6 cups) coconut milk

400 mLs (14 oz) coconut cream

3 tsp vanilla paste or fabulous-quality extract

1/2 tsp (3g.) sea salt 

75g. (2.6 oz) macadamia nuts

a splash (or light spray) of plain vegetable oil

a veeeerrry large pinch of sea salt

zest of 1 lime

250 mLs cream

100g. (3.5 oz) caster sugar

fruit and fruit sorbet, to serve



Method:


Place the rice and water into a large saucepan, and give it a good stir

Let it come to a low simmer, stirring until the water is absorbed - this will only take a few minutes

Now add the coconut milk, coconut cream, the vanilla and salt, and stir in well

Stir regularly as it simmers gently, till the rice is tender - this took about 30 minutes - and keep a very good watch on it towards the end so it doesn't stick or burn (you may need to add a bit of extra coconut cream to keep it from sticking)

Let it cool in the saucepan for 5-10 minutes, then push clingfilm right onto the surface of the pudding

Put it in the fridge overnight, or if you're in a hurry, for 6-8 hours

The next day, take the pudding out of the fridge and let it warm up for about 20 minutes before adding the other ingredients - I warn you, it is like spakfilla at this stage :-) 

Roast the nuts with veg. oil and salt for 10 mins @150C

Cool 'em down, then chop as finely or roughly as you like

Zest the lime (after scrubbing and drying, if it's not organic)

Whip the cream and sugar together till you get medium peaks

Haul the pudding into a large mixing bowl, and loosen it with extra cream or coconut cream (I used about 3 tbs of both!)

Stir the nuts and lime zest into the rice pudding, then stir a few spoonfuls of the whipped cream into the rice mixture

Tip in the rest of the cream, and fold it through the rice pudding

Serve with fruit, coconut chunks, and a scoop of your fave fruity sorbet

Notes:

I scrubbed my lime with a potato brush, then dried on a clean towel

Choose your fave sorbet and your fave fruit to go with - they suggest mango and mango sorbet

rice and water

thick and creamy after 30 mins. simmering

into the bowl for cooling overnight in the fridge

slap on that clingfilm and rest overnight - yep, you too:-) 

roast and chop the nuts

I told you it was thick, my friends

in go the chopped nuts and lime zest

sweet and ready to eat with coconut chunks and cranberries

    artwork © Sherry's Pickings