Tuesday, March 20, 2012

Gluten Free Coconut Rice Pudding with Chocolate Chunks and Caramelized Bananas

This easy rice pudding recipe is the first in a series of gluten free desserts. I compiled recipes that are "naturally" gluten free, which means they don't require flour or other wheat, rye, and barley products in the first place. Eventually, I started experimenting with traditional recipes, worked with substitutions and tweaked them until they came out just right. Gluten free baking is definitely a work in progress and there's much trial and error. The most important thing is not to get discouraged, when your baked goods don't come out as expected. Don't be afraid of the occasional mishap and keep experimenting.
The GF section of my blog will have recipes for cookies, cakes, hot desserts, ice cream, and puddings, all of them so delicious that you'd never guess they're gluten free. So, if you are gluten intolerant or have been put on a gluten free diet for other reasons, rest assured that you can still enjoy a variety of delicious and flavorful desserts.

Ingredients for Rice Pudding
1/2 cup short grain rice
1/8 teaspoon salt
1 cup milk
1 cup coconut milk
4 tablespoons butter
1/2 cup granulated sugar
1 cinnamon stick
1 egg yolk
1/2 cup flaked coconut 
3 ounces good quality dark chocolate, chopped

Caramelized Bananas
2 bananas, cut into diagonal slices about 2 inch thick
1/2 cup of sugar
1 1/2 tablespoons butter
1 teaspoon water
1 teaspoon pure rum (do not use flavored rum as the flavoring may contain gluten) 

Bring rice and salt to a boil with 3 cups of water. Let cook for a bout 2 - 3 minutes and drain.
Return to pot and add cold milk, coconut milk, butter, and cinnamon stick. Bring to a boil, cover and cook over low heat for 30 minutes or until rice is tender, stirring occasionally. Remove cinnamon stick. Whisk together egg yolk, granulated sugar and coconut. Add to rice mixture, stirring briskly. Do not allow the pudding to boil. Cover pot and remove from heat. Stir chocolate chunks into cooled mixture. The pudding can be refrigerated at this point for later use. 
Melt butter in small skillet over low heat. Add sugar, water, and rum and continue cooking over low heat, stirring constantly, until a light colored caramel has formed. Add sliced bananas and gently coat with caramel. Cook for about 2 minutes until heated through and slightly softened.

Serve pudding in small bowls or glasses, top with caramelized bananas and sprinkle with toasted coconut flakes. Makes 4 - 6 servings.

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