Coconut Rice Pudding with Tropical Fruits

from On Rice by Rick Rodgers

Ingredients:

2 cups cooked medium-grain rice
3 cups canned unsweetened coconut milk
3/4 cup plus 2 tablespoons (packed) light brown sugar
4 large egg yolks
2 tablespoons cornstarch
1 teaspoon vanilla extract
2 cups chopped ripe fruits, such as mango, papaya, banana, and raspberries, in any combination
Sweetened whipped cream, for garnish

Coconut milk turns many desserts into extra-special treats, and this sinfully rich stovetop rice pudding is no exception.

1. In a heavy-bottomed, medium saucepan, bring the rice and coconut milk to a simmer over medium heat. Reduce the heat to low and cook, stirring often, until the rice is very soft, about 10 minutes. Stir in the brown sugar until dissolved.

2. In a medium bowl, whisk the egg yolks and cornstarch. Gradually whisk in about 1/2 cup of the hot rice mixture. Pour into the saucepan and cook, stirring constantly, until it comes to a simmer, then stir for 1 minute. Stir in the vanilla. Transfer to a medium bowl. Press a piece of plastic wrap directly onto the surface of the pudding. Using a small sharp knife, poke a few holes to act as vents in the plastic wrap. Cool the pudding to room temperature. Refrigerate until chilled, at least 4 hours or overnight.

3. Spoon the rice pudding into large wine glasses, layering with the fruit. Top with a dollop of whipped cream and serve immediately.

Variation:
Gingered Coconut Rice Pudding: Stir 1/2 cup finely chopped crystallized ginger into the pudding with the vanilla. Garnish each serving with additional chopped crystallized ginger. Makes 6 to 8 servings

This and many other wonderful recipes may be found in
Rick Rodgers' On Rice from Chronicle Books