White Chocolate, Coconut Rice Pudding with Caramelized Mango

White Chocolate, Coconut Rice Pudding with Carmelized Mango

Caramelized Coconut:

  • 1 coconut
  • 1 tablespoon confectioners’ sugar

 Rice Pudding:

  • ¾ cup short grain rice
  • ¼ cup granulated sugar
  • 2 fresh or dried kaffir lime leaves
  • 2 cardamom pods, lightly crushed
  • A pinch of salt
  • 1 2/3 cups skim milk
  • 1 ½ cups coconut milk
  • 1 cup white chocolate, chopped

 ango Compote:

  • ½ cup plus 2 tablespoons granulated sugar
  • 2 mangoes – peeled, pit removed and sliced
  • ½ teaspoon dried pink peppercorns, lightly crushed
  • Freshly squeezed juice and grated zest of 1 lime

 Method:

Preheat oven to 325 degrees F. Grease and line a baking sheet with baking parchment. Begin by preparing the caramelized coconut. Crack open the coconut, drain the coconut water into a jug/pitcher and using a vegetable peeler to cu the flesh into fine strips. Spread the coconut on the prepared baking sheet and dust with confectioners’ sugar. Bake on the middle rack for 3-4 minutes until golden and starting to caramelize. Remove from the oven and set aside to cool.

To make the rice pudding, put the rice in a fine sieve/strainer and rinse under cold running water for 3 minutes to get rid of any starch. Transfer the drained rice to a heavy-bottomed saucepan or pot, add ¼ cup of the sugar, the kaffir lime leaves, crushed cardamom pods and salt. Add 1 ¼ cups of the skim milk and bring to a boil, stirring occasionally. Reduce the heat and gently simmer until almost all of the milk has been absorbed. Gradually add the remaining skim milk and coconut milk, stirring frequently. When almost all of the milk has been absorbed and the rice is tender, remove the pan from the heat. Take out the kaffir lime leaves and cardamom pods, add the chopped white chocolate and stir to melt.

To make the mango compote, tip the sugar into a small heavy-bottomed frying pan/skillet set over low-medium heat. Add 1 tablespoon of water and dissolve the sugar without stirring. Bring to a boil and continue to cook until the sugar becomes an amber-colored caramel. Swirl the pan if necessary to ensure the caramel cooks evenly. Add the sliced mangoes, peppercorns and lime juice and zest. Cook until the mango has softened and infused with lime and spice.

Serve the rice pudding in small glass bowls with the mango compote on top, garnished with the caramelized coconut.

 Tested in the THASC kitchen. Photo by THASC.

 THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

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