 | Coconut Rice Pudding20 Serving size: 4 oz. Photo by Santé Media Group |
| • | 2 cups The Perfect Purée Coconut Puree, thawed |
| • | 6 cups milk |
| • | 2 cups heavy cream |
| • | 1 cup long grain rice |
| • | 1 tbsp. salt |
| • | 8 large egg yolks |
| • | 1 1/2 cups sugar, granulated |
| • | 4 oz. butter, softened |
| • | 1 tsp. vanilla extract |
| Method: | |
| 1. | In a heavy bottom saucepot bring to a boil the milk, heavy cream, Texas long grain rice, and salt. |
| 2. | Cook over a low flame stirring occasionally until thick, about 40 minutes. |
| 3. | In a bowl whisk together the egg yolks with a 1/4 cup of the sugar. |
| 4. | Add in the remaining sugar to the rice mixture and bring back to a boil. |
| 5. | Slowly temper the rice mixture into the egg mixture, then pour back into the saucepot and stir well. |
| 6. | Add in the butter, vanilla extract and Coconut Puree, mix well until butter is melted. |
| 7. | Pour into individual molds or hotel pan and cover with plastic wrap to prevent a skin forming. |
| 8. | Refrigerate for at least 5 hours until cool and set. |
| Serving Suggestion: | |
| Serve with tropical fresh fruit like mango, papaya, kiwi, pineapple or guava. | |