Saturday, October 3, 2009

Coconut rice with caramelised papaya

Coconut-flavoured creamy rice is the perfect bed for papaya slices dripping in caramel. Give rice pudding an Asian makeover, and be left with empty bowls and contented tummies.

Preparation Time 10 - 30 minutes
Cooking Time 25 minutes

Ingredients (serves 4)

500ml (2 cups) milk
110g (1/2 cup) medium-grain rice
55g (1/4 cup) caster sugar
2 x 5cm-pieces lime rind
1 x 400ml can coconut milk
55g (1/4 cup, firmly packed) brown sugar
1/4 large (about 400g) red papaya, deseeded, peeled, cut into 1cm-thick wedges
Zested lime rind, extra, to serve


1. Place the milk, rice, caster sugar, lime rind and 250ml (1 cup) of coconut milk in a medium saucepan. Bring to the boil over high heat. Reduce heat to low and simmer, stirring frequently, for 25 minutes or until about two-thirds of the liquid is absorbed. Set aside, covered, for 20 minutes or until the liquid is absorbed.

2. Meanwhile, combine brown sugar and remaining coconut milk in a large frying pan over medium heat. Cook, stirring, for 2 minutes or until the sugar dissolves. Bring to the boil and cook for 2-3 minutes or until the mixture thickens slightly. Add the papaya and cook for 1-2 minutes each side or until the papaya is heated through and coated in the sauce.

3. Remove the lime rind from the rice mixture and discard. Divide rice mixture among serving bowls. Top with the caramelised papaya and sprinkle with the extra lime zest to serve.

Notes & tips
Red papaya: Bursting with vitamin C, red papaya adds loads of flavour and colour to this Thai-inspired dessert.

Good Taste - December 2007, Page 24
Recipe by Michelle Southan

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