City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

Shelley's Nice Rice Pudding
March/April 2010

Chef Shelley Robinson of Baker Creek Bistro says, ”We make this at the bistro and it is rich and decadent. It is inspired by the flavours of my beloved second home, Hawaii.”

2-1/2 c. coconut milk

3 oz. (5 T.) 2% milk

1 c. half and half

1/2 c. white sugar

1/4 c. brown sugar

3/4 c. rinsed basmati rice

1/2 cinnamon stick

2 pods green cardamom, lightly crushed

1/4 vanilla bean, split and scraped, with seeds

1 c. whipped cream

1/2 c. lightly toasted (unsweetened) shredded coconut

Caramelized Pineapple Relish for garnish (recipe follows)

Combine all the ingredients except the coconut and whipped cream in a heavy-bottomed pot. Bring to a simmer and cook, stirring often, until all the liquid has been absorbed. The mixture should be thick and the rice will be fully cooked within 20 to 30 minutes. Remove the cinnamon stick, vanilla bean and cardamom pods while the mixture is still hot. Turn the rice mixture into a clean bowl and lay a piece of plastic wrap on the surface of the rice. Allow the rice to cool completely in the fridge, 4 to 6 hours. When it’s cool, fold in the whipped cream and the shredded coconut in small amounts, in 3 or 4 additions, until the pudding is light and fluffy. Cool it again for several hours. Divide the pudding equally among the serving dishes and garnish each serving with a dollop of caramelized pineapple relish. Serves 4 to 6.

Caramelized Pineapple Relish

1-1/2 c. sugar

1/4 vanilla bean, split and scraped, with the seeds

1/2 fresh, ripe pineapple, diced small

2 T. spiced rum

Place the sugar and vanilla bean in a heavy-bottomed pan and cook on medium heat, stirring as the sugar dissolves and begins to caramelize. When the sugar is liquid and light brown, stir in the diced pineapple and any juices that have accumulated on the cutting board. Stir the mixture well to combine. Simmer it on low heat for 10 to 12 minutes, or until the pineapple looks very well coated in caramel and ”jammy.” Stir in the rum and remove from the heat. Remove the vanilla bean and place the relish in a jar. Makes 2 cups.