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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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originally inspired by the contest, this was rejected because i added some coconut milk. however this is so good that i'm posting anyway. this may be served warm or cold. Ingredients:
1/4 cup light rum |
1/4 cup currants or 1/4 cup raisins |
1 1/2 cups cooked white rice |
3 cups milk |
1/2 cup coconut milk |
1/3 cup turbinado sugar |
1/4 cup chopped crystallized ginger |
1 pinch salt |
1 cup fresh mango, diced |
1 cup fresh papaya, diced |
1/2 cup shredded coconut, toasted |
Directions:
1. in a small bowl add currants and rum, set aside for 30 minutes.
2. mix cooked rice with milks, sugar, ginger and salt in a large saucepan.
3. bring to boil, lower to simmer, stir in currants.
4. simmer for 40 minutes until thickened.
5. mix in 1/2 c diced mango and 1/2 c diced papaya.
6. divide into serving cups, garnish with remaining diced fruit and top with toasted coconut.
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