Lemon-Coconut Rice Pudding
1 cup medium-grain white rice (not converted)
2 cups filtered water
1 cup heavy cream
2-1/4 cups milk
1/2 vanilla bean, or 1 tsp vanilla extract
Zest of 1 lemon
1/2 cup plus 2 Tbsp granulated sugar, or to taste
Lemon juice, to taste
-- Topping --
3/4 cup shredded, sweetened coconut
1/2 cup whipping cream
2 Tbsp powdered sugar
Fresh raspberries, blueberries or other seasonal fruit (optional)
Place the rice and water into a 2-quart saucepan; bring to a boil
and simmer for 5 minutes.
Add the cream, milk, vanilla bean or extract, lemon zest and sugar.
Bring to a simmer and cook over medium heat, stirring gently and
continuously, until the rice is thoroughly cooked and very soft,
about 20 minutes. The rice should be loose and very saucy. It will
thicken as it cools. Adjust to taste with a few drops of lemon
juice, if desired. Set aside.
Preheat broiler and spread the coconut in a shallow pan. Keep a
close eye on the coconut as it toasts, stirring frequently. Cool.
Whip the whipping cream with the powdered sugar until it is
thickened but still soft. Chill.
To serve, spoon the pudding into individual bowls, champagne tulip
glasses or martini glasses. Dollop whipped cream on top. Garnish
with toasted coconut and berries.
Makes 6 servings.