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Coconut-Arroz-con-Leche---Aaron-Davis-(photo-credit)-edit-546

Coconut Arroz con Leche

6 servings

Aaron Davis (IG: @chefaedavis) / Culinary Institute of America BPS Graduate, Hyde Park, NY; Photo by Aaron Davis

Ingredients for Coconut Arroz con Leche:

  • The Perfect Purée Coconut Puree, thawed (as needed)
  • 90g jasmine rice
  • 8 1/2 fl oz. coconut milk
  • 59g sugar
  • 2g salt
  • Zest from 1 lime
  • 1 cinnamon stick
  • 1/2 vanilla bean

Method for Coconut Arroz con Leche:

  1. Bring 1 cup of water to a boil. Add the rice, reduce to a simmer, and cook until done.
  2. Bring the coconut milk, sugar, salt, lime zest, cinnamon stick, and vanilla bean to a light boil. Remove from heat and let steep for 10 minutes.
  3. Remove the lime zest, vanilla bean, and cinnamon stick. Add the cooked rice. Cover and cook on low, occasionally stirring, until thickened.
  4. Cool completely.
  5. Reconstitute with Coconut Puree until desired consistency.

Ingredients for Rice Crisps:

  • 1/2 cup rice
  • 1 1/2 tsp. sugar
  • 1/2 tsp. salt
  • 1 pt. water
  • Lime sugar (as needed)

Method for the Rice Crisps:

  1. Bring the water to a boil and add the rice, salt, and sugar. Cover with a lid and reduce to a simmer.
  2. Cook until rice is very overcooked, about 20-25 minutes.
  3. Once most of the water is evaporated, puree in a blender, adding water to create a vortex (consistency should be like runny Elmer’s glue).
  4. Strain through a chinois and spread onto a silpad. Dehydrate overnight.
  5. Break into pieces and fry lightly (avoid color as much as possible).

Ingredients for Tropical Fluid Gel:
(yields 1/2 pt.)

  • 29g The Perfect Purée Passion Fruit Concentrate, thawed
  • 28g The Perfect Purée Pink Guava Puree, thawed
  • 63g sugar
  • 2g agar
  • 82g glucose syrup
  • 94g water
  • 10g lime juice

Method for Tropical Fluid Gel:

  1. Whisk sugar and agar together.
  2. Combine Passion Fruit Concentrate, Pink Guava Puree, glucose syrup, and water in a small pot. Add the sugar mixture and bring to a boil, whisking constantly.
  3. Boil for 30 seconds.
  4. Pour into a bowl and let set.
  5. Puree in a blender with the lime juice until smooth.

Ingredients for Mixed Fruit:

  • 1/2 qt. fresh strawberries
  • 1 mango
  • 1/2 pineapple

Method for the Mixed Fruit:

  1. Small dice the fruit.
  2. Toss with the fluid gel to hold the fruit together.

Assembly:

  1. Layer the Coconut Arroz con Leche at the bottom of a glass, followed by mixed fruit. Top with rice crisps.
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