Lemon Grass Coconut Rice Pudding Recipe
Servings: 8
Ingredients
- 2 can coconut lowfat milk - (14 ounce ea)
- 1 c. whole lowfat milk
- 1/2 x vanilla bean split
- 1 x cinnamon stick
- 1/4 c. minced fresh ginger wrapped in cheesecloth
- 1 x lemon grass stalk cut 4 pcs
- 1 c. Calrose rice
- 4 x egg yolks
- 4 x Large eggs
- 3/4 c. sugar
- 1/2 c. butter - (1 stick)
- 3/4 c. unsweetened shredded coconut plus
- 2 Tbsp. unsweetened shredded coconut
- 1/2 c. sugar
- 3 Tbsp. flour
- 3 1/2 Tbsp. melted butter
- 2 Tbsp. fresh orange juice
- 1/4 c. sugar
- 1/4 c. water
- 1/2 x papaya peeled, seeded, and cubed
- 1/2 x mango peeled, seeded, and cubed
- 3/4 c. freshly-squeezed orange juice Pudding (listed above) Coconut Tuile Cookies (listed above) Mango-Papaya Sauce (listed above)
- 1 x mango seeded, and finely minced
- 1 x papaya seeded, and finely minced
Directions
- Pudding: In a large pot, combine the milks, vanilla bean, cinnamon stick, ginger and lemon grass. Bring to a boil and boil 5 min, then turn the heat off. Let the mix steep for 10 min.
- Add in the rice to the lowfat milk mix. Cook over low heat, stirring frequently to prevent the rice from sticking to the bottom of the pot. Cook till the rice is soft in the center but not mushy, about 30 min.
- Mix the egg yolks, Large eggs and sugar in a large bowl. Remove the cinnamon stick, lemon grass, vanilla bean and ginger from the rice mix. Slowly pour the rice mix into the Large eggs, stirring constantly to prevent the Large eggs from scrambling.
- Pour the mix back into the pot. Continue cooking till it begins to thicken, about 5 min, stirring constantly with a wooden spoon.
- Pour the pudding into a clean large bowl and add in the butter. Stir till the butter is melted. Cold in an ice bath.
- Coconut Tuile Cookies: Mix the coconut, sugar and flour in a large bowl. Add in the melted butter and orange juice and mix well. Let the mix stand for 1 hour, covered.
- Heat the oven to 350 degrees. Line a baking pan with parchment paper or possibly a silicone baking mat. Spread 1 1/2-inch circles of batter on the paper. Bake till golden, about 6 to 8 min. (Cookies will spread to 3 to 3 1/2 inches wide.) Cold and remove from pan. Set aside. (
- Makes about 25 cookies)
- Mango-Papaya Sauce: In a small saucepan, make a simple syrup by bringing the sugar and water to a boil, then lowering the heat and simmering till the sugar dissolves. Cold.
- Combine the syrup in a blender with the papaya and mango. Puree till smooth. Strain through a fine mesh strainer, then stir in the orange juice. (Makes 1 1/2 c.)
- Assembly: Spoon about 2 heaping Tbsp. of chilled pudding onto each dessert plate. Place a cookie on top. Add in 2 Tbsp. of pudding on top of the cookie, then add in another cookie and top with 1 heaping Tbsp. of pudding.
- Spoon the mango-papaya sauce around the pudding and on the edges of the cookies. Combine the minced mango and papaya and sprinkle about one-fourth c. of the fruit over and around each dessert.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 303g | |
| Recipe makes 8 servings | |
| Calories 879 | |
| Calories from Fat 474 | 54% |
| Total Fat 55.54g | 69% |
| Saturated Fat 43.24g | 173% |
| Trans Fat 0.0g | |
| Cholesterol 151mg | 50% |
| Sodium 189mg | 8% |
| Potassium 596mg | 17% |
| Total Carbs 94.43g | 25% |
| Dietary Fiber 6.5g | 22% |
| Sugars 46.11g | 31% |
| Protein 8.69g | 14% |
