Glazed Coconut Rice Pudding With Tropical Fruit

Preparation

1. Step 1

   Place rice in a saucepan with 1 cup water. Bring to simmer, cover and cook 15 minutes. Set aside, covered, 15 minutes longer.

2. Step 2

   Meanwhile, combine the coconut milk, ¼ cup of the cream and the vanilla bean in a heavy saucepan. Scald, then remove from heat. Remove the vanilla bean.

3. Step 3

   In a mixing bowl, beat the egg yolks with ⅓ cup of the sugar. Add the scalded coconut-milk mixture, a little at a time at first, and mix well with the egg yolks. Return to the saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon until custard begins to thicken and coat the spoon. Do not overcook. Remove from the heat, and continue stirring for 1 minute.

4. Step 4

   Strain the custard into a bowl, and stir in salt and two tablespoons of the rum. Fold in rice, cover and chill until very cold, at least 4 hours.

5. Step 5

   Whip the remaining cream until stiff, then fold into the rice and custard mixture. Spread the pudding in an oven-proof dish, about 9 inches square, that can go to the table. Refrigerate until just before serving.

6. Step 6

   Mix fruit and remaining rum.

7. Step 7

   Preheat broiler. Sprinkle remaining sugar on the surface of the pudding, and place under a broiler just until top is lightly browned. Serve at once, with fruit on the side.