Wednesday, August 11, 2010

Coconut Rice Pudding with Chocolate Shavings

1/2 cup Basmati rice, soaked in cold water to cover for 1/2 an hour
13 oz. can coconut milk (Not Cream of Coconut)
1 1/4 cups heavy cream
1/2 cup sugar
1/2 teaspoon coconut extract
1 vanilla bean, split--seeds scraped and saved
Pinch freshly grated nutmeg
1 ounce dark chocolate, shaved

Drain rice from water; transfer to 2 quart heavy saucepan along with coconut mil, heavy cream, sugar, extract, vanilla bean seeds, and nutmeg. Bring to a simmer; continue simmering for 25 minutes, stirring on occasion. Remove pan from heat; transfer mixture to bowl; let cool; then gently fold in shaved chocolate.

Pour into individual serving dishes; chill until ready to serve. Can be made up to 2 days ahead.

Garnish with additional shaved chocolate and/or toasted coconut if desired.

Makes 4 servings