Coconut-Rice Pudding With Vanilla-Poached Pineapple Sauce
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Coconut-Rice Pudding With Vanilla-Poached Pineapple Sauce
  Pudding    Pineapple    Sauces  
Last updated 6/12/2012 1:17:10 AM. Recipe ID 47408. Report a problem with this recipe.
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      Title: Coconut-rice pudding with vanilla-poached pineapple sauce
 Categories: Desserts
      Yield: 6 Servings
 
      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 ts Salt
    1/3 c  Sugar
      1    Egg
           Vanilla-Poached Pineapple
           -Sauce
    3/4 c  Sliced strawberries

-----------------VANILLA-POACHED PINEAPPLE----------------------
      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 sl Peeled gingerroot,
           -(1/4-inch-thick)
 
  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.
  




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Recipe ID 47408 (Apr 03, 2005)

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