Coconut rice pudding with caramelised pineapple

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6 servings
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By Food24 November 03 2009
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Ingredients (11)

100.00 g rice — uncooked
600.00 ml coconut milk
150.00 ml milk
2.00 eggs — just the yolks
5.00 ml vanilla — essence
125.00 ml cream
100.00 g castor sugar
1.00 orange
1.00 pineapple — thinly sliced
75.00 ml rum
40.00 g brown sugar — soft
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Method:

1. Boil rice in water for 5 minutes, then drain. Return to saucepan with the coconut milk, milk and the vanilla. Bring to the boil, then turn the heat down and cook gently, stirring occasionally, for 40-50 minutes or until the rice is tender and almost all the liquid has been absorbed.
2. Allow rice to cool a little. Whisk the egg yolks and stir, with 40 g castor sugar, cream and vanilla into the rice.
3. Turn mixture into a 1,5 litre baking dish (or several small dishes). Bake in a water bath on the middle rack of preheated 160 ºC oven for 40-45 minutes until set.
4. Cool, then sprinkle the top evenly with the remaining castor sugar and caramelise under a hot grill.
5. To caramelise pineapple pare the rind of the orange thinly and cut into thin shreds. Blanch the rind in boiling water for 5 minutes, then drain and set aside.
6. Peel, core and slice the pineapple. Place in a wide shallow saucepan with the rum. Cover and cook over medium heat for 5-7 minutes. Add the orange rind and brown sugar, raise the heat and cook for 5 minutes until the pineapple is caramelised and the syrup is thick.
7. Add the juice of the orange and serve hot or warm with the coconut rice pudding.
Serves 6



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