Title: Coconut-Rice Pudding with Vanilla-Poached Pineapple Sauce
Categories: Desserts
Yield: 6 Servings

2 c Skim milk, divided
1 c Shredded sweetened coconut
1 c Low-fat coconut milk
1/2 c Uncooked long-grain rice
1/4 ts Salt
1/3 c Sugar
1 Egg
Vanilla-Poached Pineapple
-Sauce
3/4 c Sliced strawberries

-------------------------VANILLA-POACHED PINEAPPLE-------------------------
1 Cored peeled pineapple,
-(1-1/2-pound)
1 Piece vanilla bean, (4-inch)
-split length
1 3/4 c Water
1/3 c Sugar
2 sl Peeled gingerroot,
-(1/4-inch-thick)

Combine 1-3/4 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 1/4 cup skim milk, sugar, and egg in a small bowl;
stir with a wire whisk until blended. Gradually stir about one-fourth 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: 1/2 cup pudding, 1/4 cup pineapple sauce,
and 2 tablespoons strawberries).

INSTRUCTIONS FOR Vanilla-Poached Pineapple Sauce: Cut pineapple into
quarters lengthwise; cut each quarter crosswise into 1/2-inch 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:
1/4 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 low-fat ice cream or pound cake. Serve with
Vanilla-Poached Pineapple Sauce and strawberries.

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

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