Ep 3 - Coconut Rice Pudding with toffee and mango sauce- Pattaya
2 cups milk
1 cup Trident Coconut Milk
1 cinnamon stick
1 vanilla bean, split and seeds scraped
1 tsp salt
1 ¼ cups jasmine rice, washed and drained well
1 cup white sugar
1 ¼ cups cream
1 tsp lime zest
In a saucepan, combine the milk, coconut milk, cinnamon stick, vanilla bean and salt. Bring boil and add the rice, give it a good stir to prevent it sticking and turn the heat down low. Cook, uncovered, until all the liquid has been absorbed, about 30 minutes. Remove from the heat and stir in 2/3 cup sugar. Set aside to cool completely.
Whisk the cream to soft peaks and fold into the cooled rice mixture along with the lime zest. Remove the vanilla bean and cinnamon stick and then divide the rice between 6 serving bowls. Sprinkle the remaining sugar over the top of the rice and caramelize with a blowtorch or under a very hot grill.
Demerara sugar works best with a torch.