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Recipe of the Week

Tapioca & Rice Pudding with Coconut Milk

Tapioca & Rice Pudding with Coconut Milk

I always love rice pudding and I always tried to make the ultimate one. My mother was making a dreadful one, very dry, very thick. It’s during my culinary school that I learned how to make Riz Condé – basically, it’s rice cooked in milk and in which you add a mixture of egg yolk and sugar at the end – it’s nice but I always found it very heavy on the stomach. So for many years, I was making my own recipe, a mix of riz condé and kheer.

Until I saw a rice pudding on TV, made by Christophe Adam – one of the great pastry chef in France. I made it, less thick than his one. And it’s just lovely. The perfect and ultimate rice pudding. And with tapioca, it’s even better. It’s a simple recipe, easy to make, and each time I cook rice pudding, it doesn’t last long.

At work, I made it few times, with different flavours and plating. Always a success also. But I changed milk for coconut milk.

Print

Tapioca & Rice Pudding with Coconut Milk

Course Dessert
Cuisine International
Prep Time 5 minutes
Cook Time 1 hour
Resting Time 4 hours
Total Time 5 hours 5 minutes
Servings 4

Ingredients

The Base

  • 30 g Rice like Basmati or special rice for desserts
  • 30 g Tapioca Pearls
  • 400 g Coconut Milk
  • 35 g Sugar
  • 1 Egg Yolk
  • 15 g Butter

Instructions

The Rice Pudding

  • Pre-cook the tapioca pearls and the rice in boiling water for 2 minutes. Drain. Place them in another pot and cover with coconut milk, add sugar and bring to the boil. Reduce heat and simmer until tapioca and rice are tender.
    Don't forget to stir from time to time.
    Depending on the type of rice, cooking time may vary from 20 minutes to a couple of hours. The longer the time, the more liquid you will have to add.
    Remove from heat and add in the egg yolk, butter and whatever other ingredient(s) you like. Sometimes I use grated skin of citrus - you can choose the one you prefer or a combination of several. I also use herbs like mint, basil, etc... In this last case, I add the herbs at the beginning, in a metal tea bag infuser.
    But my favorite flavour is with orange blossom flowers. So damn good...
    Let in cool down. Refrigerate for few hours. I love when the rice pudding is very cold.

Final Touch

  • Now, decorate. As you like really. In the summer, I use a lot of red fruits, with crushed pistachios, grated skin of lime and mint leaves. But you can also cover with a red coulis... There is no limit to your taste and imagination.
    I also like it creamy, served in a glass. And as you can see in the pictures, why not using some natural food coloring like the one you can find here?

Notes


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