Recipe - Coconut-Rice Pudding With Vanilla-Poached Pineapple Sauce

2 cup Skim milk, divided
1 cup Shredded sweetened coconut
1 cup Lowfat coconut milk
One half cup Uncooked longgrain rice
One fourth teaspoon Salt
1/3 cup Sugar
1 Egg
VanillaPoached Pineapple
Sauce
Three fourths cup Sliced strawberries

VANILLAPOACHED PINEAPPLE
1 Cored peeled pineapple,
(11/2pound)
1 Piece vanilla bean, (4inch)
split length
1 Three fourths cup Water
1/3 cup Sugar
2 sl Peeled gingerroot,
(1/4inchthick)

Combine 1Three fourths 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 One fourth cup skim milk, sugar, and egg in a small bowl;
stir with a wire whisk until blended. Gradually stir about onefourth 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: One half cup pudding, One fourth cup pineapple sauce,
and 2 tablespoons strawberries).

INSTRUCTIONS FOR VanillaPoached Pineapple Sauce: Cut pineapple into
quarters lengthwise; cut each quarter crosswise into 1/2inch 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:
One fourth cup).

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 lowfat ice cream or pound cake. Serve with
VanillaPoached Pineapple Sauce and strawberries.

Recipe by: Cooking Light, Jul/Aug 1995, page 101

Posted to MCRecipe Digest V1 #413 by igor@digex.net on Jan 28, 1997.