Wednesday, September 30, 2009
Coconut rice with pears & coconut-caramel sauce
Spoonfuls of creamy rice and caramelised pear make a soothing after-dinner treat.
Preparation Time 10 - 40 minutes
Cooking Time 50 minutes
Ingredients (serves 4)
70g (1/3 cup, firmly packed)
2 William Bartlett pears, peeled, quartered, cored, halved length ways
80ml (1/3 cup) light coconut milk
Ground cinnamon, to dust
400ml light coconut milk
400ml reduced-fat milk
70g (1/3 cup) caster sugar
110g (1/2 cup) medium-grain rice
1. To make the coconut rice, place the coconut milk, milk and caster sugar in a saucepan over medium heat. Bring to the boil. Stir in the rice and cover. Reduce heat to low. Cook, stirring occasionally, for 40 minutes or until the rice is tender and the mixture is creamy. Set aside, covered, for 30 minutes to cool.
2. Transfer the coconut rice to a bowl. Cover with plastic wrap and place in the fridge to chill.
3. Heat the butter in a large frying pan over medium heat. Stir in the brown sugar. Add the pear and cook, turning occasionally, for 4 minutes or until the sauce is golden and the pear is tender and light golden. Remove from heat. Carefully stir in the coconut milk.
4. Divide the coconut rice among serving bowls. Top with the pear and drizzle over the sauce. Dust with cinnamon to serve.
Notes & tips
With a twist: Caramelised pear crepes: Omit the coconut rice. Divide pears and sauce among 8 frozen crepes, thawed. Dust with cinnamon and serve with vanilla ice-cream.
Good Taste - February 2009, Page 22
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