Coconut Rice Pudding Verrine

Name: Coconut Rice Pudding Verrine
Ingredients: 2 cups unsweetened coconut milk; 1 vanilla bean, split & scraped; 1 cinnamon stick; ½ tsp salt; 1 cup jasmine rice, rinsed 3 times; ½ cup plus 2 tbsp sugar; Zest of 2 limes; 2 silver gelatin sheets; 255 g mango puree; 100 g whole eggs; 28 g unsalted butter, softened; ½ pineapple, peeled & diced; 1 mango, peeled & diced; 3 kiwis, peeled & diced; 12 g gelatin sheets; 200 g heavy cream; 100 g whole milk; 35 g milk powder; 6 large egg yolks; 50 g cornstarch; 160 g egg whites; 50 g water; 1-½ cups passion fruit puree; 2 tbsp granulated sugar; 1 tbsp Versawhip; 1 tsp xanthan gum

with Mango Cremeux, Tropical Fruit and Passion Fruit Foam

Preparation info

Yields
24
Servings

Difficulty
Easy

Appears in

Bachour

By Antonio Bachour

Published 2013

About

Ingredients

Coconut Rice Pudding

2 cups whole milk
2 cups unsweetened coconut milk
1

Dessert
Low calorie

Method

Coconut Rice Pudding

In a heavy bottomed pot, bring milk, coconut milk, vanilla, cinnamon and salt to a simmer. Add rice and cook over low heat, stirring often, for about 12 minutes. Stir in sugar and continue to cook for another minute. Turn off heat, transfer rice to a medium bowl, and cool to room temperature. Fold in cream and zest until smooth.