Rice pudding with coconut and softened papaya
Buying a tropical fruit in this part of the world is kind of a lottery. You will never know what will the inside hold for you. There are sings of course to guide you but you cannot be certain.
This latest papaya had fooled me, it was nice yellow on the outside and it yield to gentle pressure, plus it had a pleasant sweet scent. It tricked me into thinking I AM READY! No, it wasn't! The flesh wasn't soft and it wasn't sweet either. The colour was just fine but I don't just decorate with my food I expect the taste and the texture to go with it.
We do not waste food in our house (or I certainly try not to) so I created a dessert around this deceptive papaya. It completed the rice pudding.
You will need (serves 4-6):
3/4 cup pudding rice (short grain)
2.5 cups coconut milk (Koko Dairy Free Original + Calcium)
2 tbsp creamed coconut
2 scant tbsp coconut palm sugar (unrefined coconut blossom nectar)
a pinch of freshly grated nutmeg
a pinch of salt
1/4 tsp ground vanilla pod (with seeds)
1 naughty papaya
1 tsp coconut oil
desiccated coconut and
hulled hemp seed to serve
2. Put the rice in a pan add coconut milk and let it soak for 5 to 10 mins.
3. Meanwhile dice the papaya flesh, add to a thick bottomed wide pan, add the coconut oil, cover with a lid and cook on high heat for about 3 to 4 mins, then turn off the heat and set aside.
4. Bring rice and milk to boil. When boiling add creamed coconut, coconut palm sugar, nutmeg salt and vanilla. Reduce to simmer. Gently stirring, ensuring the rice is not sticking to the bottom of the pan.
5. When the pudding thickens check the rice, if it is cooked remove from heat and let it stand for 5 mins, then give it a good stir, serve into bowls, top with the softened papaya and sprinkle with desiccated coconut and hulled hemp seeds.
Allergy: No gluten. No Dairy. No egg.
Tips: If serving into tall glasses put papaya in the bottom of the glass or in the middle, between the rice.
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