Warm Jasmine Rice Puddings With Passion Fruit Food

WARM JASMINE RICE PUDDINGS WITH PASSION FRUIT

Warm Jasmine Rice Puddings with Passion Fruit image

Categories Rum Rice Dessert Broil Lime Raisin Coconut Vanilla Passion Fruit Simmer Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8

Number Of Ingredients 13

Ingredients

1/2 cup raisins
3 tablespoons Malibu rum or other coconut-flavored rum
1 1/2 cups nonfat milk
1 1/4 cups canned unsweetened coconut milk
3/4 cup whole milk
1 cinnamon stick
1/2 teaspoon salt
1/2 vanilla bean, halved lengthwise
1 1/4 cups jasmine rice
6 tablespoons plus 1/4 cup sugar
1 cup chilled whipping cream
2 1/2 teaspoons grated lime peel
6 passion fruits, halved, juice and seeds scooped into bowl

Steps:

Combine raisins and rum in small bowl.Let stand at room temperature while preparing pudding.
Combine nonfat milk and next 4 ingredients in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer; remove from heat. Allow to steep uncovered 1 hour. Strain coconut broth.
Rinse rice in medium bowl of cold water. Drain. Repeat 2 more times. Cook 1 cup coconut broth and rice in heavy medium saucepan over medium-high heat until almost all liquid is absorbed, stirring constantly, about 3 minutes. Add remaining coconut broth; cook over low heat until rice is tender, stirring frequently, about 13 minutes. Remove from heat. Stir in 6 tablespoons sugar (mixture will be thick). Transfer to large bowl; cool.
Whip cream in medium bowl until cream holds peaks. Fold half of whipped cream into cooled rice. Drain raisins. Stir raisins and lime peel into rice. Fold in remaining whipped cream. Divide mixture among eight 3/4-cup ramekins or custard cups.
Preheat broiler. Sprinkle 1/2 tablespoon sugar over each pudding. Place puddings on rimmed baking sheet. Broil until sugar caramelizes, watching closely to prevent burning, about 3 minutes. Spoon passion fruit over puddings.

JASMINE RICE PUDDING

Jasmine Rice Pudding image

This is a wonderfully delicious jasmine rice pudding recipe courtesy of Pichet Ong.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Number Of Ingredients 13

Ingredients

1 cup whole milk
1 1/2 cups skim milk
1 cup canned unsweetened coconut milk
1 cinnamon stick
1 vanilla bean, halved lengthwise, seeds scraped out, seeds and pod reserved or 2 teaspoons pure vanilla extract
1 teaspoon salt
1 1/4 cups uncooked jasmine rice, rinsed and drained
3/4 cup sugar
1/4 cup raisins, soaked in rum or water and drained
1 1/4 cups heavy whipping cream
1 teaspoon freshly grated lime zest
Passion fruit sorbet (optional)
Passion fruit seeds, for garnish (optional)

Steps:

In a large saucepan, combine three milks, cinnamon, vanilla seeds and pod, if using, and salt. Place over medium-high heat and bring to a boil. Add rice, return to a boil, stirring and scraping the pan so that the rice does not stick. Reduce heat to low and simmer, uncovered, stirring occasionally, until all liquid has been absorbed by the rice and rice is tender, 25 to 30 minutes. Do not let mixture brown.
Remove rice from heat and immediately stir in sugar until dissolved. Stir in raisins. Set aside and let cool completely.
Place cream in the bowl of an electric mixer fitted with the whisk attachment. Beat cream on medium speed until soft peaks form.
Fold whipped cream and lime zest into cooled rice pudding, until mixture is loose and rice kernels are separated. Divide among 6 bowls. Top each with a scoop of passion fruit sherbet and passion fruit seeds, if desired.

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