Rice Blancmange Pudding With Caramelized Coconut Food

COCONUT-CARAMEL RICE PUDDING

Steps:

• Bring milk to boil in large saucepan. Reduce heat to medium-low. Gradually stir in rice.
• Add caramels in small batches, cook and stir 5 to 7 min. or until caramels are completely melted and mixture is well blended before adding next batch. After all caramels are added, cook pudding until thickened, stirring constantly. Remove from heat. Stir in coconut. Pour into serving bowl; cool completely.
• Refrigerate 3 hours or until chilled.

BLANCMANGE

Steps:

• Mix the cornstarch, sugar, and salt with 1/4 cup of cold milk.
• In a small pot, heat the remaining milk over low heat (Do not boil!).
• While whisking, slowly add the cold milk mixture to the heated milk, stirring constantly, in a heavy bottomed pan or a double boiler.
• Continue to cook over low heat, whisking constantly, for 15 minutes until the raw taste of the cornstarch disappears and it thickens. (Do not boil!). It will thicken all at once at the end of the cooking time.
• Let cool, then add the vanilla.
• Cover and chill.
• For Chocolate Blancmange, when you heat the milk, add 2 oz. unsweetened chocolate and stir until smooth.
• Can pour into decorative 1/4-1/2 cup dishes.

COCONUT CARAMEL RICE PUDDING - MW

Steps:

• 1. Combine everything except coconut in a medium saucepan; whisk well. Cook over medium heat, stirring frequently, until almost boiling.
• 2. Reduce heat to low, cook stirring frequently, for 20 minutes or so (it should be thickened). Stir in coconut.
• 3. Serve warm or chilled. If chilling, spoon into serving bowls and cover with plastic wrap. Make sure the plastic wrap touches the surface of the pudding. Garnish with toasted coconut, if desired.

RICE BLANCMANGE (PUDDING) WITH CARAMELIZED COCONUT

Steps:

• In a casserole, cook rice in a big quantity of boiling water until tender, about 20 minutes. Drain and set aside.
• In another casserole, not on heat, whip egg, sugar and flour until mixture is homogeneous. Add rum, milk and coconut milk. Stir at low heat until it thickens. Remove from the heat and incorporate the cooked rice.
• Spread the bland mange (pudding) in individual serving dishes, cover with a plastic wrap and put in fridge.
• Caramelized Coconut :.
• Put parchment paper on a baking sheet. Rinse coconut with hot water in a strainer while shaking it.
• In a non-stick skillet, dissolve brown sugar in water.
• Add coconut and cook until liquid has evaporated and coconut is golden. Spread coconut on the parchment paper and let cool.
• When ready to serve, garnish the cold blanc mange with caramelized coconut.

BLANCMANGE

Steps:

• Scald 2c of milk in a double boiler.
• Combine other ingredients (1/2 c milk, cornstarch, sugar, salt) except vanilla, stir til smooth, and add to scalded milk.
• Cook over boiling water, stirring constantly, til thickened and smooth.
• Cover and cook 10 min, add vanilla, and put into custard cups.
• Yield: 4-5 servings.

STICKY TOFFEE RICE PUDDING WITH CARAMEL CREAM

Steps:

• In a large saucepan, bring the water, rice and salt to a boil. Reduce heat; cover and simmer for 12-15 minutes or until rice is tender. Add dates and milk; cook and stir for 10 minutes. Remove from the heat; stir in vanilla. Set aside., Preheat oven to 350°. In a small saucepan, combine the brown sugar, 1 cup cream and butter. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes, stirring constantly. Stir into rice mixture. Transfer to a greased 13x9-in. baking dish. Bake, uncovered, until bubbly, 35-40 minutes. Cool for 15 minutes., Meanwhile, in a small bowl, beat the sour cream, caramel topping and remaining cream until slightly thickened. Serve with warm rice pudding. Refrigerate leftovers.

BLANCMANGE

Steps:

• Place 1 cup of the milk into a saucepan. Add lemon peel and cinnamon sticks. Bring milk to a simmer over medium heat.
• Meanwhile, in a small bowl, whisk together the cornstarch and sugar. Whisk remaining milk into the cornstarch mixture. When the milk in the pan begins to simmer, pour the cornstarch mixture into the saucepan in a thin steady stream. Whisk vigorously and increase heat just a bit to bring the mixture to a gentle boil. Allow the mixture to boil for about 20 seconds while continuing to whisk, then remove from heat.
• Remove the lemon peel and cinnamon sticks. Stir in the pinch of cinnamon and, if using, the vanilla.
• Pour into a dish or mold, and refrigerate for at least 6 hours, or overnight. Garnish with shaved chocolate just before servin.

CARAMELIZED RICE PUDDINGS

Steps:

• Preheat oven to 350 degrees. Put milk, rice, and vanilla bean and seeds into a medium saucepan. Bring to a simmer. Cook, stirring occasionally, until rice has absorbed most of the liquid, 15 to 20 minutes. Remove from heat. Discard vanilla bean.
• Whisk cream, granulated sugar, salt, yolks, and cinnamon in a bowl. Pour into rice mixture, stirring constantly. Return to heat; bring to a simmer. Divide among four 6-ounce ramekins set in a roasting pan; add boiling water halfway up sides.
• Bake until almost set, 15 minutes. Let cool 10 minutes.
• Sprinkle tops with raw sugar, dividing evenly. Using a kitchen torch, caramelize sugar. Sprinkle with cinnamon.

BLANCMANGE

Steps:

• Grease a mould and set aside.
• Dissolve the agar agar or the gelatine in a little warm water.
• Cool.
• Mix this into the milk and then put on the flame for a few minutes till the milk thickens a little.
• Stir continuously.
• Add the cocoa/ or any other colour and the sugar and mix.
• Take off the flame and add the essence.
• Pour into the mould and refrigerate till set.
• Invert onto serving plate and garnish with your choice of garnish.
• Great dessert which is light and not too sweet (at least when I make it).