RICE BLANCMANGE (PUDDING) WITH CARAMELIZED COCONUT

Rice Blancmange (Pudding) With Caramelized Coconut image

Provided by Boomette

Categories Dessert

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

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1/3 cup long grain rice
1 egg
1/4 cup sugar
2 tablespoons flour
2 tablespoons rum (optional) or 2 tablespoons coconut rum (optional)
2 cups milk, warm
1 cup coconut milk
1 cup shredded coconut
2/3 cup brown sugar
1/3 cup water

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.

Nutrition Facts : Calories 408.1, Fat 18.1, SaturatedFat 14.8, Cholesterol 46.6, Sodium 127.2, Carbohydrate 57.7, Fiber 2, Sugar 41.7, Protein 6.5