Coconut Rice Pudding With Gingered Asian Pears
This aromatic Coconut Rice Pudding with Asian Pears is a delightful blend of creamy coconut-infused rice pudding topped with sweet and juicy cubes of Asian pears. The warmth of the fresh ginger and the toasty crunch of coconut flakes add layers of flavor and texture to this comforting dessert. Enjoy it warm, chilled, or at room temperature for a versatile treat that is sure to please.
— Constant Cookbook
Ingredients
- 1 1/2 cups basmati rice
- 4 cups half-and-half
- 1 can (14 fl. oz.) unsweetened coconut milk
- 1 cup sugar
- Pinch of salt
- 1 1/2 cups unsweetened coconut flakes
- 2 Asian pears
- 1-inch piece fresh ginger, peeled and grated
- 2 Tbs. firmly packed light brown sugar
Instructions
- In a large saucepan over high heat, combine the rice, 3 1/2 cups of the half-and-half, the coconut milk, sugar and salt and bring to a boil. Reduce the heat to medium-low, cover and cook, stirring once or twice, until the rice is tender, 20 to 30 minutes. Set aside to cool slightly or refrigerate; the rice pudding can be served warm, at room temperature or cold.
- Preheat an oven to 375°F.
- Place the coconut on a rimmed baking sheet and bake until fragrant and golden, 6 to 8 minutes, stirring halfway through the baking time. Transfer to a small bowl and let cool.
- When ready to serve, peel, halve and core the Asian pears, then cut them into 1/2-inch cubes. Place the pears in a bowl, add the ginger and brown sugar and toss gently to coat.
- Stir the remaining 1/2 cup half-and-half into the rice pudding. Spoon the pudding into bowls, top with the pears and sprinkle with the toasted coconut flakes. Serve immediately. Serves 8.
- Adapted from Williams-Sonoma <i>New Flavors for Desserts</i>, by Raquel Pelzel (Oxmoor House, 2008).
Comments
No comments found.