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Pineapple-Coconut Arborio Rice Pudding Recipe from Chef Marcel Biró
featuring the 3-quart saucepan with cover
featuring the 3-quart saucepan with cover
Pineapple-Coconut Arborio Rice Pudding
From SpanAsian Cuisine: From Ó, a Biró Restaurant
by Marcel Biró and Shannon Kring Biró
Adapted by StarChefs.com
January 2007

This decadent dessert has a rich but bright flavor, satiny texture, and tantalizing aroma. Fresh golden pineapple is best for this recipe, but you may also use canned golden pineapple in light syrup.

Yield: 6-8 Servings

Ingredients:

  • 1 cup whole milk
  • 1 (14-ounce) can coconut milk
  • 1 cup Arborio rice
  • 1 teaspoon vanilla extract
  • 1 teaspoon sea salt
  • ½ cup sugar
  • 6 ounces fresh pineapple, cored and diced
  • ½ cup flour
  • 1 to 1 ½ cups heavy cream
  • 2 egg yolks
  • Mint leaves for garnish

Method:
Place the whole milk, coconut milk, rice, vanilla extract, salt, and sugar in a 3-quart saucepan over high heat. Stirring frequently, bring to a boil, and then reduce heat to medium. Stir in the pineapple and simmer, stirring frequently, for 8 minutes. Stir in the flour, and cook for 5 additional minutes. Add cream and cook, stirring frequently, for 5 minutes. Reduce heat to low, and then stir in the yolks. Cook for 3 additional minutes. Garnish with mint leaves. Serve immediately.

Wine Pairings:
Huget Cava Grand Reserva Brut, Penedès, Spain
Lustau, Muscat Emilin, Jerez, Spain

 

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