Coconut-rice Pudding With Vanilla-poached Pineapple Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains, Eggs | Desserts | 6 | Servings | |
INGREDIENTS
| 2 | c | Skim milk, divided |
| 1 | c | Shredded sweetened coconut |
| 1 | c | Low-fat coconut milk |
| 1/2 | c | Uncooked long-grain rice |
| 1/4 | t | Salt |
| 1/3 | c | Sugar |
| 1 | Egg | |
| Vanilla-Poached Pineapple | ||
| Sauce | ||
| 3/4 | c | Sliced strawberries |
| 1 | Cored peeled pineapple | |
| 1-1/2-pound | ||
| 1 | Piece vanilla bean, 4-inch | |
| split length | ||
| 1 3/4 | c | Water |
| 1/3 | c | Sugar |
| 2 | Peeled gingerroot | |
| 1/4-inch-thick |
INSTRUCTIONS
Combine 1-3/4 cups skim milk, coconut, coconut milk, rice, and salt in a medium saucepan, and bring to a simmer over medium heat, stirring frequently. Reduce heat to low, and cook, uncovered, 35 minutes or until rice is tender and mixture is thick and creamy. Remove from heat; set aside. Combine the remaining 1/4 cup skim milk, sugar, and egg in a small bowl; stir with a wire whisk until blended. Gradually stir about one-fourth of hot rice mixture into egg mixture, and add to the remaining rice mixture, stirring constantly. Cook over medium heat for 5 minutes or until the mixture is thick and creamy, stirring frequently. Pour into a bowl; cover surface of pudding with plastic wrap, and chill. Yield: 6 servings (serving size: 1/2 cup pudding, 1/4 cup pineapple sauce, and 2 tablespoons strawberries). INSTRUCTIONS FOR Vanilla-Poached Pineapple Sauce: Cut pineapple into quarters lengthwise; cut each quarter crosswise into 1/2-inch slices, and set aside. Scrape seeds from vanilla bean into a skillet; discard bean. Add water, sugar, and gingerroot to skillet; stir. Bring to a simmer over medium heat, stirring occasionally. Add pineapple slices; cook 8 minutes or until tender, stirring occasionally. Pour into a bowl; cover and chill. Yield: 4 cups (serving size: 1/4 cup). Per serving: 374 Calories; 14g Fat (31% calories from fat); 6g Protein; 62g Carbohydrate; 32mg Cholesterol; 156mg Sodium NOTES : You'll have more pineapple sauce than you need for this recipe -- keep it on hand to serve over low-fat ice cream or pound cake. Serve with Vanilla-Poached Pineapple Sauce and strawberries. Recipe by: Cooking Light, Jul/Aug 1995, page 101 Posted to MC-Recipe Digest V1 #413 by igor@digex.net on Jan 28, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 301
Calories From Fat: 68
Total Fat: 7.9g
Cholesterol: 38.2mg
Sodium: 284.3mg
Potassium: 355.2mg
Carbohydrates: 53.9g
Fiber: 2.6g
Sugar: 46.3g
Protein: 6.2g