Barbara of winosandfoodies is supporting LIVESTRONG Day 2008 by hosting A Taste of Yellow. LIVESTRONG Day is the Lance Armstrong Foundation’s one-day initiative to raise awareness and funds for the cancer fight. And this year it will occur on Tuesday, May 13.
To enter Barbara’s A Taste of Yellow recipes must contain an element of yellow food.
This dessert was mainly made with ingredients that I had to use up and as one of them was pineapple it was eligible for A Taste of Yellow. I rarely make rice pudding but sometimes I come across a tasty version on a blog I keep thinking to myself that I have to make it more often. I even bought some short-grain rice for that purpose. It had been sitting in my pantry for quite a while before I finally made this lemon and coconut rice pudding. I only had 150 ml (â…” cup) of coconut milk which turn out not being enough to give it a coconut-y taste, so after cooking the pudding I added some creamed coconut. You don’t have to use both though. I would think that doubling the amount of coconut milk and leaving out the creamed coconut would get you the same result more or less. Or vice versa: doubling the creamed coconut and leaving out the coconut milk but than you’d have to use more milk.
I used fresh pineapple but was silly enough not to remember that (uncooked) fresh pineapple and diary do not combine well. There is this enzyme that makes it taste bitter. Totally forgot about that. It wasn’t that bitter luckily but I would recommend either cooking fresh pineapple or simply using canned pineapple.
The pudding by itself is delicious as well and even better with some chopped banana. But I didn’t think rice pudding with chopped banana was photogenic enough so I layered it with some pineapple puree 🙂
Lemon and coconut rice pudding layered with pineapple and banana
1 lemon, slice off yellow part of the peel
850 ml (3 â…” cup) milk
150 ml (â…” cup) coconut milk
100 g (3 Â½) round rice
60 g (2 oz) sugar
25 g (1 oz) creamed coconut
375 ml (1 Â½ cup) pineapple puree (when using fresh pineapple make sure to cook it before layering otherwise the combination with diary will create a bitter taste, alternatively you could use canned pineapple)
3-4 banana’s, sliced
Bring the lemon together with the milk and coconut milk to a simmer. Allow the lemon to steep in the milk mixture for 20 minutes. Take out the pieces of lemon rind.
Add the rice while stirring. Allow to simmer for about 30 minutes, stir the mixture once in a while. Add the sugar and creamed coconut and stir until combined. Allow to cool down. Stir once in a while to prevent the forming of a skin.
Spoon a layer of rice pudding into a glass. Spoon about 2 tbs of pineapple puree onto the rice pudding. Add a layer of banana slices. Repeat with another series of layers.