Caramelized Pineapple and Coconut Rice Pudding
Cambodians include rice at dessert time, too. The rich contribution of the coconut milk and the unique topping of ginger-infused, caramelized pineapple turn this simple rice pudding into a real treat. If you make this dessert ahead, chill the caramelized pineapple separately and warm it just before serving - you'll be glad you did!
2/ cups lite coconut milk
VA cups unsweetened soymilk
2A cup vegan sugar*(page 17), divided
A cup sweet rice, also called sticky rice
2 Tablespoons fresh lemon juice
VA teaspoons vanilla extract
1 teaspoon lemon zest
2 Tablespoons toasted, dried unsweetened coconut
1 large ripe pineapple
2 Tablespoons sesame oil
2-inch piece fresh ginger, peeled and grated
2-3 Tablespoons toasted sesame seeds or toasted shredded coconut for garnish
Preheat the oven to 300 degrees and lightly oil an 8 x 8-inch baking dish.
In a medium bowl, combine the coconut milk, soymilk, 1/3 cup of the sugar, rice, lemon juice, vanilla extract, and lemon zest. Mix well and pour into prepared baking dish. Mix again to distribute the rice evenly.
Bake the mixture for 30 minutes. Remove and stir in the toasted coconut and bake for another IV2 hours.