Coconut-Rice Pudding with Vanilla-Poached Pineapple Sauce

6 Servings

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Coconut-Rice Pudding with Vanilla-Poached Pineapple Sauce Ingredients

2 c Skim milk, divided	3/4 c Sliced strawberries
1 c Shredded sweetened coconut	VANILLAPOACHED PINEAPPLE
1 c Low-fat coconut milk	1 Cored peeled pineapple,
1/2 c Uncooked long-grain rice	1 Piece vanilla bean, (4-inch)
1/4 ts Salt	1 3/4 c Water
1/3 c Sugar	1/3 c Sugar
1 Egg	2 sl Peeled gingerroot,
Vanilla-Poached Pineapple

Instructions for Coconut-Rice Pudding with Vanilla-Poached Pineapple Sauce

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 : Youll 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. Recipe by: Cooking Light, Jul/Aug 1995, page 101 Posted to MC-Recipe Digest V1 #413 by igor@digex.net on Jan 28, 1997.

Main Ingredient: RiceCuisine: Uncategorized