Chilled rice pudding

Recipe from: 5/1/2000 12:00:00 AM
Ingredients 11
Servings 4
Time 15 min + chilling ti

Ingredients

  • 400
    g
    coconut milk
  • 50
    g
    caramel sugar
  • 2
    cardamom pods
  • 1
    lime or lemon (zest only)
  • 50
    g
    short-grain rice
  • 5
    ml
    gelatine
  • 30
    ml
    citrus candied peel (plus extra for garnish)
  • 5
    ml
    vanilla essence
  • 2
    large egg whites
  • 30
    ml
    coconut, toasted
  • fresh fruit to serve (optional)
 

Method

35-40 min
 
Put coconut milk, sugar, cardamom pods and lime zest into a saucepan and slowly bring to the boil. When sugar has dissolved, add rice and reduce heat to low. Cover and cook as slowly as possible until rice is tender, about 35-40 minutes. Stir occasionally to prevent sticking. Add gelatine to a little boiling water and stir until dissolved. Add to rice pudding and cool. Remove cardamom pods. Stir in candied peel and vanilla essence. When cold but not set, whisk egg whites until stiff peaks form. Fold into rice and put into serving dish or dishes. Cover and refrigerate for at least 2 hours. Sprinkle with coconut and garnish with candied peel. Arrange fresh fruit around base of dish, if desired. Serves 4.
 

Read more on: starch
 

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