LCBO Food and Drink Spring 2016

FLAVOURS  COCONUT CREATIONS

Rice Pudding COCONUT

4 On the day of serving, beat the whip- ping cream to stiff peaks. Fold one-third of the cream into the rice pudding, then finish by folding in the remaining two-thirds of cream. Serve immediately, or refrigerate until serving. Serves 6 to 8

Strain the mixture, pressing on the solids, to extract as much milk as possible. Discard the coconut. Measure the milk—you should have 4 cups (1 L). If not, top up with additional plain milk, and return it to the saucepan. 2 Bring the coconut-infused milk to the boil. Add the rice and the vanilla and coconut ex- tracts. Reduce heat to a low simmer. Continue simmering, stirring occasionally until the rice is tender and the milk has a loose pudding-like consistency, about 45 to 50 minutes. 3 Transfer to a bowl and cool completely either in the fridge or by placing over another bowl filled with ice water. The pudding will stiffen upon chilling. This mixture can be made in ad- vance and refrigerated for up to 2 days.

The saying “less is more” couldn’t be more appropriate here. A homey rice pudding deli- cately flavoured with coconut is so simple, so creamy, so yummy. No embellishment re- quired. And yes, you only need ¼ cup (60 mL) of rice; but make it arborio for maximum effect. 4½ cups (1.125 mL) whole milk 2 cups (500 mL) sweetened, shredded coconut

¼ cup (60 mL) arborio rice ¼ tsp (1 mL) vanilla extract ⅛ tsp (0.5 mL) coconut extract ½ cup (125 mL) whipping cream

WHAT TO SERVE Monsoon Coconut Pineapple Wave LCBO 370718, 4 pk, $6.85 Girls’ Night Out Coconut Lime Calypso LCBO 411546, 1.5 L, $12.95

1 In a medium saucepan, bring the milk and coconut to a boil, stirring occasionally. Turn off the heat and allow the milk to steep for 1 hour.

50  FOOD & DRI NK SPRING 2016