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Post by chief_cook2 on Apr 15, 2003 19:42:14 GMT -6
INGREDIENTS 1 cup rice 2 1/4 cup milk 1/4 tsp salt 2 3/4 cup coconut milk 2 cups unsweetened coconut 1/8 tsp nutmeg 1/2 cup sugar 2 egg yolks 1/2 cup cream 3/4 cup toasted sweetened coconut (available in grocery stores) 3 ripe bananas, pureed
DIRECTIONS
Place the rice in a heavy bottomed pan with 1 qt of water and 1 tsp of salt. Bring to a boil and cook for 7 minutes. Strain the rice and rinse the rice with warm water. Set aside. In another pot, place the coconut milk, milk, unsweetened coconut, nutmet, sugar and salt and bring to a boil. Once it hits a boil, lower the temperature to a simmer and add the par-cooked rice. Let that cook over a low flame for approximately 20 — 25 minutes, stirring frequently. When it has reached the stage where when you stir, the pudding stops moving, add the cream and egg yolks. Stir until incorporated. When completely mixed, pour out the mixture into a small pan and chill in the refrigerator. Once chilled, fold in the toasted coconut, and the 3 ripe bananas. Serve.
Serves 4
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