Coconut Basmati Rice Pudding With Satin Chocolate Sauce
|Shredded sweetened coconut||1 Cup (16 tbs)|
|Basmati rice||1⁄2 Cup (8 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|For preparing satin chocolate sauce|
|Sugar||1⁄2 Cup (8 tbs) (Divided)|
|Vanilla bean||1⁄2 , split lengthwise|
|Instant espresso powder||1 1⁄2 Teaspoon|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Bittersweet chocolate||3 Ounce, chopped (Such As Valrhona)|
|Unsalted butter||1 Tablespoon|
To prepare Chocolate Satin Sauce
1. In a small heavy saucepan, combine the sugar with 1/3 cup of water. Using the tip of a small knife, scrape the seeds from the vanilla bean into the sugar water; add the bean. Bring to a boil over high heat and boil for 3 minutes. Whisk in the espresso powder, add the heavy cream and return to a boil, stirring frequently. Remove from the heat.
2. Add the chocolate and let stand until melted, about 2 minutes. Whisk the sauce until smooth. Then reheat over high heat, whisking, just until hot, about 30 seconds. Remove from the heat and whisk in the butter. Serve the sauce hot, warm or at room temperature. (The sauce can be refrigerated, covered, for up to 1 week. Reheat in a saucepan or in a microwave oven just until melted and warm.)
For the pudding
1. In a heavy medium saucepan, combine the milk, coconut, rice, sugar, salt and vanilla bean. Bring to a simmer over moderate heat. Reduce the heat to very low, setting the pan slightly off the burner if necessary to maintain a gentle simmer. Cook, stirring frequently to prevent a skin from forming, until the rice is very tender, the milk has reduced and the mixture is thick and creamy, about 1 1/2 hours. Set aside to cool slightly.
2. Remove the vanilla bean and squeeze the seeds out of the open ends into the pudding; stir well. (Save the vanilla bean for another use.) Stir in the vanilla extract. Serve the pudding hot, warm or cold, with the Satin Chocolate Sauce.