Coconut Meringue Rice Pudding + Cardamom Poached Grapefruit
Author: 
Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
Serves: serves 10-12
 
*note that this recipe contains raw egg white. Can be made ahead of time.
Ingredients
  • FOR THE RICE PUDDING:
  • 2¼ cups Short Grain White Rice(I use sushi rice)
  • 3½ cups Water
  • pinch of salt
  • 3 egg yolks(save whites)
  • 1 13.5 ounce can Coconut milk
  • 2 teaspoons Vanilla
  • 3 Egg Whites
  • ¾ cup Sugar
  • FOR THE POACHED GRAPEFRUIT:
  • 1 large grapefruit, juiced
  • ⅔ cup Water
  • 1 cup Sugar
  • 8 cardamom pods, crushed
  • 2 large grapefruits, sectioned
  • 1 tablespoon Orange Blossom Water(optional)
Instructions
  1. FOR THE RICE PUDDING:
  2. Rinse the rice well and place in a rice cooker, along with the water and a pinch of salt. Cook according to rice cooker directions. While the rice is cooking, placed the egg yolks in a bowl and whisk together well with the coconut milk and vanilla. When the rice is finished cooking, pour the coconut milk mixture over the rice in the rice cooker, stir to combine, and let sit in the cooker for 5 minutes.
  3. Remove the rice from the rice cooker and let cool in the refrigerator.
  4. Place the egg whites in a bowl and beat with an electric mixer until medium peaks form. Slowly beat in the sugar on medium high speed, continuing to beat on high speed once the sugar is incorporated until stiff peaks form.
  5. Gently fold the meringue into the chilled rice pudding.
  6. Spoon into bowls and topped with poached grapefruit slices and syrup.
  7. Store rice pudding in the refrigerator.
  8. FOR THE POACHED GRAPEFRUIT:
  9. Add the grapefruit juice, water, sugar, and cardamom pods to the pot of an Aroma Whatever Pot(a saucepan used over a stovetop will also work).
  10. Bring mixture to a boil, stirring to dissolve sugar. Let boil for about five minutes, or until reduced by about ⅓.
  11. Remove from heat and strain out the cardamom pods and seeds. Place syrup back in the pot and bring back to a boil. Add the grapefruit sections to the pot and let cook for another 30 seconds. Remove from heat and stir in the orange blossom water.
  12. Store mixture in the refrigerator to serve over rice pudding or over anything else you like.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2021/05/16/coconut-meringue-rice-pudding-cardamom-poached-grapefruit/