Coconut Rice Pudding Parfaits With Fresh Mango And Pineapple

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From bon appetit, august, 2002.

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Steps

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For rice pudding: bring 3 cups water to boil in heavy medium saucepan.

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Add rice.

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Reduce heat to medium and simmer uncovered until very tender , about 18 minutes.

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Drain if necessary.

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Whisk 1 / 2 cup plus 1 tablespoon sugar , eggs , egg yolks , cornstarch , and vanilla in large bowl to combine.

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Bring whole milk , coconut milk , remaining 1 / 2 cup plus 1 tablespoon sugar , and salt to boil in heavy medium saucepan.

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Pour over sugar-egg mixture , whisking constantly.

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Strain mixture back into saucepan and bring to boil over medium heat.

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Whisk gently until slightly thickened.

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Remove from heat.

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Fold in cooked rice and coconut.

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Pour into bowl , pressing plastic wrap onto surface , and refrigerate until cold , about 4 hours.

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Stir in cream.

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For macaroon crumble: preheat oven to 350f line large rimmed baking sheet with parchment paper.

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Toss coconut , flour , both sugars , and salt in large bowl to combine.

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Using finger.

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Spread mixture on baking sheet , patting down slightly.

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Ba.

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Ingredients

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water, basmati rice, sugar, eggs, egg yolks, cornstarch, vanilla extract, whole milk, canned unsweetened coconut milk, salt, shredded coconut, whipping cream, sweetened flaked coconut, all-purpose flour, golden brown sugar, unsalted butter, fresh pineapple, fresh mango