Yield: 8 servings
|1 cup||Basmati rice|
|½ cup||Coconut milk|
|1 tablespoon||Finely grated orange rind|
|1 \N||Cinnamon stick|
|1 \N||Vanilla bean; split|
|1 cup||Brown sugar|
|3 \N||Eggs; separated|
|2 tablespoons||Dark rum|
|500 grams||Tropical fruit; your choice|
|\N \N||Such as sliced guavas; tamarillos, kiwi|
|\N \N||Fruit; starfruit, mangoes,|
|\N \N||; pawpaw and|
|6 \N||Passion fruit; halved & pulp|
|\N \N||; remove|
1. Place rice, milk, coconut milk, orange rind, cinnamon stick and vanilla bean in a saucepan. Bring to the boil. Reduce heat, cover and simmer over a low heat for 15 minutes or until rice is tender and liquid is absorbed.
2. Remove pan from heat, discard cinnamon stick and vanilla bean and cool slightly. Stir brown sugar, egg yolks and rum into rice mixture. Mix well.
3. Place egg whites in a clean bowl. Beat until stiff peaks form. Fold egg whites into rice mixture. Spoon mixture into a lightly greased 23 cm fluted ring tin. Place ring tin in a baking dish. Add enough hot water to come halfway up the sides of the tin. Bake in a moderate oven (180C) for 40 minutes or until set.
4. Remove tin from baking dish and set aside to cool. Unmould onto a serving dish. Fill centre with fruit and drizzle with passionfruit pulp.
Serve with cream, ice cream or custard.
Recipe by: Super Food Ideas (Aussie Magazine) Converted by MM_Buster v2.0l.