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Tropical Rice PuddIng Parfait

Tropical Rice PuddIng Parfait

Get Ready

Servings: Serves 8Learn How to Scale This Recipe

Prep Time: 30 minutes

Cook Time: 20 minutes

Ingredients: Add ingredients to List

1 (8.8 oz.) pkg precooked white rice, about 2 cups
1 (13.5 or 14 oz.) each Canned coconut milk, light, (found in the international aisle)
1 pinch kosher salt
3/4 cup fat-free evaporated milk
1/4 cup sugar
2 tablespoon dark rum or 1 tbsp. rum extract
3 tablespoon unsweetened shredded coconut (found in the natural & organic aisle)
2 each passion fruit juice (found in produce)
1/3 cup orange juice
1/3 cup pineapple juice
1 1/2 teaspoon cornstarch
2 tablespoon sugar
1 each mango, peeled and diced
8 each Fresh mint leaves

directions:

note: Passion fruit seeds are edible and add a bit of crunch.1. Prepare the pudding. Combine rice, coconut milk, and salt in a large microwave-safe bowl, such as Pyrex. Mix well. Cook on high for 8 minutes. The mixture will bubble and boil. Stir well.
2. Add evaporated milk, sugar, rum or rum extract, and coconut to rice and stir well. Cook on high for 10 to 12 minutes, stirring every 4 minutes, until rice is very tender and mixture is creamy and smooth.
3. Cool to room temperature, about 10 minutes, then refrigerate until well chilled, at least 3 hours and up to overnight. The rice will continue to absorb the liquids, and the pudding will firm up as it cools
4. Prepare the sauce. Cut each passion fruit in half using a serrated knife. Spoon out the seeds and flesh into a small bowl and set aside. In a small saucepan, combine orange juice, pineapple juice, cornstarch, and sugar, and whisk until smooth. Over medium heat, bring sauce to a simmer, stirring constantly. Once the mixture simmers, it will thicken and become shiny. Add reserved passion fruit and stir well. Turn off heat. Cool sauce to room temperature, then refrigerate until chilled.
5. To serve, divide mango among 8 (8 oz.) juice glasses or dessert cups. Stir the chilled pudding well, then spoon 1/3 cup pudding into each glass. Stir sauce, then top each pudding with 2 Tbsp. sauce. Garnish each glass with a mint leaf. Puddings may be assembled 1 hour in advance and kept chilled.
Source: Hannaford fresh Magazine, January - February 2011

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Quantity Ingredients  
1 (8.8 oz.) pkg precooked white rice, about 2 cup  
1 (13.5 or 14 oz.) each Canned coconut milk, light  
1 pinch kosher salt  
3/4 cup fat-free evaporated milk  
1/4 cup sugar  
2 tablespoon dark rum or 1 tbsp. rum extract  
3 tablespoon unsweetened shredded coconut (found i  
2 each passion fruit juice (found in produce)  
1/3 cup orange juice  
1/3 cup pineapple juice  
1 1/2 teaspoon cornstarch  
2 tablespoon sugar  
1 each mango, peeled and diced  
8 each Fresh mint leaves  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 8
Base Nutrients
Calories 200 kcal (10%)
Calories from Fat 54 kcal (0%)
Total Fat 6 g (9%)
Saturated Fat 4 g (20%)
Cholesterol 0 mg (0%)
Sodium 160 mg (6%)
Total Carbohydrates 31 g (10%)
Dietary Fiber 1 g (4%)
Protein 3 g (5%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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