LA Coconut and Carrot Rice Pudding
A Southeast Asian-inspired twist on classic rice pudding with coconut milk, shredded carrots, raisins, and aromatic extracts of ginger, lemongrass, and cinnamon.
Yield / Servings
1⅓ Gallons Total Yield
Category
Desserts / Puddings & Custards
Ingredients
13 Components
RC Rice Pudding Mix
1 pkg. (20 oz.)
Canned Coconut Milk
4 cans (13.66 oz. ea.)
Cold Milk
½ gallon
Coconut Water
36 oz.
Shredded Carrots
12 oz.
Golden Raisins
12 oz.
Dried Cranberries
6 oz.
Roasted Ground Coriander
1 tsp.
RC Ginger Puree
2 tsp.
RC Coconut Flavor
2 tsp.
RC Lemongrass Flavor
¼ tsp.
RC Cinnamon Flavor
¼ tsp.
RC Thai Coconut Yellow Curry Stir-Fry Mix
Dry (for garnish)*
As needed
Preparation Steps
1
Combine Liquid Base & Cook
Prepare 1 package of RC Rice Pudding Mix according to package instructions, substituting cold milk, canned coconut milk, and coconut water into the mix. Combine all together and cook in a double boiler.
2
Add Carrots & Fruit
Halfway through the cooking time, stir in 12 oz. shredded carrots along with golden raisins and dried cranberries. Continue cooking in the double boiler until carrots and rice are completely tender.
3
Cool & Season
Transfer cooked rice pudding into an ice bath to chill. Stir in roasted ground coriander, RC Ginger Puree, RC Coconut Flavor, RC Lemongrass Flavor, and RC Cinnamon Flavor. Keep refrigerated.
4
Garnish & Serve
Portion chilled rice pudding into dessert glasses or bowls. Lightly dust the surface with dry RC Thai Coconut Yellow Curry Stir-Fry Mix and top with Candied Spiced Pecans.
Chef's Note & Allergen Advisory
*Dusting with dry RC Thai Coconut Yellow Curry Stir-Fry Mix introduces a mild, complex savory-sweet aromatic note to the rice pudding base. Please note that garnishes and recipe components may introduce additional allergens: Fish (Anchovies) and Tree Nuts (Coconut, Pecans).