Coconut Rice Pudding with Ginger Apples
Coconut Rice Pudding with Ginger Apples by Foodland Ontario
Puddings are very popular as a sweet (not necessarily for dessert) in Vietnam. The addition of local apples adds a twist to this delicious treat. The ginger apples also make a delicious topping for ice cream.
Preparation Time: 15 minutes
Cooking Time: 35 minutes
1 can (14 oz/398 mL) coconut milk
1 can (370 mL) low-fat evaporated milk
1/3 cup (75 mL) granulated sugar
4 to 5 cardamom pods (optional)
1-1/2 cups (375 mL) cooked long-grain rice (such as jasmine or basmati)
1/3 cup (75 mL) unsweetened desiccated coconut
2 tbsp (25 mL) butter
2 large Ontario Apples, peeled, cored and diced
(about 2 cups/500 mL)
2 tbsp (25 mL) packed brown sugar
1/3 cup (75 mL) Ontario Apple Juice
1/4 cup (50 mL) finely chopped crystalized ginger
In medium heavy-bottomed saucepan, combine coconut milk, evaporated milk, sugar and cardamom pods (if using), bring to gentle boil over medium heat, stirring occasionally. Add rice and coconut; reduce heat to low and simmer uncovered, stirring often, about 15 minutes or until creamy and thickened (pudding will thicken upon standing). Remove pods, (if used).
Pour into individual serving dishes or a glass bowl and place plastic wrap directly on the surface of the pudding.
Ginger Apples: In largenonstick skillet, melt butter over medium-high. Add apples and stir to coat well, cook stirring 2 minutes or until apples start to soften.Sprinkle with sugar; reduce heat to medium and cook stirring often, until apples are lightly browned and tender, 7 to 8 minutes. Remove skillet from heat; with slotted spoon transfer apples to a heat-proof bowl, leaving as much butter mixture in skillet. Return skillet to heat and add apple juice and ginger; bring to boil over high heat, stirring for about 1 minute until thickened and syrupy. Stir into apples. Serve warm or at room temperature with rice pudding.
PROTEIN: 9 grams
FAT: 26 grams
CARBOHYDRATE: 67 grams
FIBRE: 3 grams
SODIUM: 175 mg