Lychee Coconut Rice Pudding
By admin on 2015-01-29

Rice pudding is one of those simple desserts any cook can pull together, with endless variations. In this Asian-inspired recipe, short-grain brown rice simmers with coconut milk, lychee syrup and ginger, and it's finished off with chopped lychees, toasted coconut and a pinch of cinnamon.

Look for fresh lychees at Asian markets during the summer months - they're juicy and have an almost floral aroma. If you can't find fresh lychees, canned ones will work just as well for this recipe; add the syrup from the can to the simmering mixture.

Make this dessert at least a few hours ahead, to give it time to cool and condense, and to allow the flavors to develop.


Lychee coconut rice pudding

1 lb fresh lychees, peeled, pitted and torn into pieces (can substitute canned lychees)
1/2 cup sugar
1 cup sweetened shredded coconut
1 1/2 cups short-grain brown rice
2 cans coconut milk (400ml each)
3 cups milk (low-fat or whole)
1/2 cup dark brown sugar
1/2 tsp ground ginger
1/4 tsp salt
dusting of cinnamon (optional)
Mix the lychee pieces with the sugar in a bowl. Let sit about 1/2 hour, stirring occasionally. The sugar will draw the juices out of the fruit and create a syrup, which you'll add to the cooking rice. (If you're using canned lychees, open the can and drain the fruit, reserving the juice.)

Heat the oven to 350 degrees. Spread the coconut on a baking sheet and toast in the oven until brown and fragrant, about 10-15 minutes. Set aside.

In a saucepan, combine the rice, coconut milk, milk, brown sugar, ginger, salt, and the syrup from the lychees. Bring to a simmer and cook gently, uncovered, until the rice is very tender, at least 90 minutes. There should always be liquid covering the rice - if the mixture starts to look at all dry, add more milk or some water. You want it like soup. When the rice is tender, stir in the chopped lychees and the toasted coconut, remove from the heat, and cool. Chill in the refrigerator at least four hours before serving.

Serve sprinkled with cinnamon, or with more toasted coconut if you have it.