Coconut Rice Pudding with Gingered Pears

Rice pudding, the ultimate in warm, comforting desserts, and conjures up childhood memories for many. This fruity version, which gains its richness from coconut milk, is topped with sugary, gingery pieces of sugar-coated pears and flakes of toasted coconut.

 

Coconut Rice Pudding with Gingered Pears

 

1 1⁄2 cups (10 1⁄2 oz./330 g) basmati rice

1 cup (8 fl. oz./250 ml) half-and-half

3 cups (24 fl. oz./750 ml) whole milk

1 can (14 oz./440 g) unsweetened coconut milk

1 cup (8 oz./250 g) granulated sugar

Pinch of kosher salt

1 1⁄2 cups (6 oz./185 g) unsweetened shredded or flaked coconut

2 pears, peeled, cored and chopped

1-inch (2.5-cm) piece fresh ginger, peeled and grated

2 Tbs. firmly packed light brown sugar

 

In a large saucepan, bring the rice, 1⁄2 cup (4 fl. oz./125 ml) of the half-and-half, the milk,
coconut milk, granulated sugar and salt to a boil over high heat. Reduce the heat to medium-low,
cover and cook, stirring once or twice, until the rice is very tender, about 30 minutes. Set aside to cool slightly or refrigerate; the rice pudding can be served warm, at room temperature or cold.

 

Preheat an oven to 375°F (190°C).

 

Place the coconut on a baking sheet and toast until fragrant and golden, 6 to 8 minutes, stirring halfway through baking. Transfer to a small bowl and let cool.

 

Place the pears in a bowl. Add the ginger and brown sugar and toss gently to coat. Set aside for about 20 minutes to macerate.

 

Stir the remaining 1⁄2 cup (4 fl. oz./125 ml) half-and-half into the rice pudding. Spoon the pudding into bowls, top with the pears and their juices, sprinkle with the coconut and serve. Serves 8.

 

 

Find more mouthwatering ways to end a meal in our cookbook
Dessert of the Day, by Kim Laidlaw.