Yield: 6 Servings
|2 cups||Skim milk, divided|
|1 cup||Shredded sweetened coconut|
|1 cup||Low-fat coconut milk|
|½ cup||Uncooked long-grain rice|
|Vanilla-Poached Pineapple Sauce|
|¾ cup||Sliced strawberries|
|1||Cored peeled pineapple, (1-1/2-pound)|
|1||Piece vanilla bean, (4-inch) split length|
|2 slices||Peeled gingerroot, (1/4-inch-thick)|
Combine 1-¾ cups skim milk, coconut, coconut milk, rice, and salt in a medium saucepan, and bring to a simmer over medium heat, stirring frequently. Reduce heat to low, and cook, uncovered, 35 minutes or until rice is tender and mixture is thick and creamy. Remove from heat; set aside.
Combine the remaining ¼ cup skim milk, sugar, and egg in a small bowl; stir with a wire whisk until blended. Gradually stir about one-fourth of hot rice mixture into egg mixture, and add to the remaining rice mixture, stirring constantly. Cook over medium heat for 5 minutes or until the mixture is thick and creamy, stirring frequently.
Pour into a bowl; cover surface of pudding with plastic wrap, and chill.
Yield: 6 servings (serving size: ½ cup pudding, ¼ cup pineapple sauce, and 2 tablespoons strawberries).
INSTRUCTIONS FOR Vanilla-Poached Pineapple Sauce: Cut pineapple into quarters lengthwise; cut each quarter crosswise into ½-inch slices, and set aside. Scrape seeds from vanilla bean into a skillet; discard bean. Add water, sugar, and gingerroot to skillet; stir. Bring to a simmer over medium heat, stirring occasionally. Add pineapple slices; cook 8 minutes or until tender, stirring occasionally. Pour into a bowl; cover and chill.
Yield: 4 cups (serving size:
Per serving: 374 Calories; 14g Fat (31% calories from fat); 6g Protein; 62g Carbohydrate; 32mg Cholesterol; 156mg Sodium NOTES : You'll have more pineapple sauce than you need for this recipe -- keep it on hand to serve over low-fat ice cream or pound cake. Serve with Vanilla-Poached Pineapple Sauce and strawberries.
Recipe by: Cooking Light, Jul/Aug 1995, page 101 Posted to MC-Recipe Digest V1 #413 by igor@... on Jan 28, 1997.