CookEat Recipe
Rice au Lait de Cocoa
A creamy rice pudding with fresh coconut and vanilla whipped cream.
Method
Steps
Step 1
Open two fresh coconuts and collect their liquid in a saucepan. Shred the white flesh of one coconut only and add it.
Step 2
Cook with one pint cold pasteurized dairy milk, three ounces medium-grain white raw rice, two ounces sugar, teaspoon vanilla and one saltspoon salt for forty minutes, stirring bottom often.
Step 3
Crack in the pasteurized shell egg and stir over gentle heat for one minute, continuing until the rice reaches 74 °C.
Step 4
Remove the rice pan from the heat.
Step 5
In a separate bowl over an external ice bath, whip 240 mL thick fresh cream until firm. Add 43 g sugar and one generous teaspoon vanilla essence while whipping for two minutes. Remove any separated watery liquid.
Step 6
Fold two gills of the finished whipped cream into the rice and serve.
Step 7
Keep surplus whipped cream refrigerated.
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