Creamy Coconut Rice Pudding with Passionfruit Sauce

Source: https://www.oldenburger-professional.com/rcp_recipe/creamy-coconut-rice-pudding-with-passionfruit-sauce

Total time

85 Minutes

Difficulty

normal

Ingredients

Portions

Quantity	Unit	Ingredient
30	g	fresh ginger
1	tbsp	Oldenburger Butter, unsalted
50	g	desiccated coconut
250	g	rice (round grain)
		salt
1	tbsp	grated untreated lemon zest
2	tbsp	sugar
400	ml	Oldenburger Fullcream Milk, 3.5% fat
400	ml	coconut milk
		Fruit Sauce:
250	ml	passion fruit juice
1	tbsp	cornstarch
1		small mango
1		small papaya
150	g	grapes
2	tbsp	sugar

Preparation

Peel and grate ginger. Grate zest of lemon. Wash and peel fruit and cut into wedges for decorating.

The Rice

In a large pan, melt the Oldenburger Butter. Add the ginger, sugar, desiccated coconut and rice and saute for a few minutes. Deglaze with Oldenburger Milk and coconut milk. Bring to the boil and stir in grated lemon zest. Leave to simmer with no heat at all for 40 minutes, stirring occasionally. Turn the heat on again and boil slowly for another 5 minutes.

The Sauce

For the sauce, mix 4 tbsp cold passion fruit juice with cornstarch. Bring remaining juice to the boil. Stir in starch mixture until the sauce thickens. Wash, clean, peel and cut fruit into bite-sized pieces as well as decorative wedges. Add fruit to the sauce. Season with sugar. Stir sweet rice thoroughly.

The Final Touch

For serving, place two lobes of sweet rice on the plate. Decorate fruit around the rice generously and sprinkle fruit sauce and mint leaves on top.

Tips from Chefs to Chefs

Boiling Milk can be daunting at times. It needs to be watched closely so as not to boil over. When preparing a rice pudding, use little heat or cook in a waterbed to prevent burning.