Coconut Lime Carolina Gold Rice Pudding

By Alexandra Emanuelli, alum of the Slow Food University of Gastronomic Sciences

A contemporary take on the classic rice pudding using the Ark of Taste’s Carolina Gold Rice.

Inspired by South Asian flavors; the sharp bite of the ginger, the brightness of the lime, the

caramel sweetness of the vanilla and the brown sugar, make the classic recipe fresh, but still

comforting and familiar. We suggest the Hatcher Mango (another Ark of Taste product) to slice

on top of the pudding to cut the sweetness and give a balanced acidity.

 

   

 

      Rice Pudding:    2 ½ cups whole milk 1 ½ cup coconut milk 2 inch knob of ginger, grated 1 lime, grated (approximately 2 tsp) 1 vanilla bean, split in two, scraped 1 tsp sea salt ½ cup brown sugar 1 ½ cup Carolina Gold Rice 1 cup whipping cream Toppings: ¼ cup candied ginger 1 Hatcher mango Serves 6 Pour the whole milk and coconut milk into a saucepan with fresh ginger, the vanilla pod, the lime zest, and sea salt. Heat the milk mixture at a low temperature until bubbles form around the edges of the pot. Remove the vanilla bean. Stir in the brown sugar. Add the Carolina Gold rice. Bring to a boil. Reduce heat until simmering. Cook the rice for an hour, or until the rice is cooked, stirring often to prevent the bottom from burning. Check rice for doneness, if the rice is still crunchy, continue to cook until soft and creamy. Refrigerate until cool through. Whip whipping cream to soft peaks, and fold into chilled rice pudding. Top with candied ginger and fresh slices of Hatcher mango, or other omparable fruit in your area.