1933 1st Avenue
Seattle, Washington 98101
1117 12th Avenue
Seattle, Washington 98122
Receive periodic e-mails on upcoming events at Le Pichet and Café Presse.
Riz a la crème de noix de coco
The inspiration for this dessert came from the cardamom-spiked rice desserts found in Indian cuisine as well as the simple “riz au lait” found in the French countryside.
This recipe will serve about 8
Riz a la creme de noix de coco
- 2 cups whole milk
- 1/3 cup jasmine rice
- 1 can unsweetened coconut milk (14 oz size)
- 1/2 cup heavy cream
- 1/4 teaspoon kosher salt
- 1/2 cup sugar
- 1 vanillla bean
|1.||Rinse the rice well in a fine sieve under running cold water. Drain. Bring the milk to a simmer with the vanilla bean that has been split and scraped.|
|2.||Add the rice, bring to a boil, then lower the heat to a simmer. Simmer gently for 20 minutes, stirring often. Add the coconut milk, cream, sugar and salt. Return to a boil, reduce heat to a simmer and cook, stirring often, until the rice is soft and the mixture has the consistency of creme anglaise. Cool in an ice bath.|
|3.||Serve the chilled rice pudding with toasted sliced almonds sprinkled on top and vanilla sable cookies on the side. It can also be served with fruit compotes such as pineapple or rhubarb.|
This entry was posted in Desserts and Sweets, Uncategorized and tagged desserts. Bookmark the permalink.