Rice is gently simmered with coconut milk, ginger and star anise to create a delicious comfort food dessert with a new flavor twist.
1 1⁄2 cups short-grain rice
2 cups coconut milk
1 1⁄2 cups whole milk
1⁄2 cup sugar
4 star anise
Salt, a pinch
2 tbsp. chopped crystallized ginger
1 cup heavy cream
1⁄2 cup pineapple juice
2 cups cut-up tropical fruits (kiwi, papaya, pineapple, and kumquats)
4 baked phyllo pastry cups (about 4 in. diameter)
Toasted coconut chips, for garnish
1. In a large saucepan, combine rice, coconut milk, whole milk, sugar, star anise, and salt. Bring to a boil. Gently simmer, uncovered, 25 min., stirring occasionally, until creamy and rice is tender. Remove pan from heat and stir in ginger. Let cool to room temperature.
2. Whip heavy cream and fold into rice pudding. Cover and chill until ready for service.
3. In skillet, reduce pineapple juice until syrupy. Stir in tropical fruits and remove from heat.
4. Per order, scoop pudding into a phyllo cup. Top with tropical fruits and garnish with coconut chips.