Crispy Coconut Rice Pudding, Green Tea Ice Cream and Mango Coulis

By Michael Laiskonis, Executive Pastry Chef at Le Bernardin

Coconut Rice Pudding
½ cup coconut milk
¾ cup whole milk
¼ cup water
1 stalk lemon grass, thinly sliced
1 tablespoon ginger, peeled and chopped
½ vanilla bean, split and scraped
¾ cup short grain sushi rice
water, as needed
¼ cup plus 2 tablespoons granulated sugar
2 tablespoons dried mango, finely chopped
6 sheets feuille de brick*
butter, melted or clarified as needed

Green Tea Ice Cream
1 cup heavy cream
1 cup whole milk
1 tablespoon non fat dry milk powder
2 teaspoons Matcha green tea powder
(available in health food stores)
½ cup plus 2 tablespoons granulated sugar
4 large egg yolks

Mango Coulis
1 ripe mango, peeled
¼ cup water
2 tablespoons granulated sugar
½ teaspoon lime juice

Assembly
butter, melted or clarified
confectioner

Method

Coconut Rice Pudding
In a saucepan, combine coconut milk, whole milk, water, lemon grass, ginger and vanilla. Bring to a boil. Remove from heat, cover and allow to infuse for 15 minutes. Meanwhile, place rice in a second saucepan, with cold water to cover. Bring to a boil, drain and reserve. Strain coconut milk infusion through a fine mesh sieve. Combine with the rice in a saucepan and gently bring to a boil. Reduce heat to lowest setting, cover and cook for 30 to 40 minutes, or until rice is tender. Remove from heat and allow to cool. Add sugar and chopped mango. Transfer to the refrigerator to chill thoroughly. Brush a sheet of feuille de brick with melted or clarified butter. Place about ¼ cup of the coconut rice pudding onto the bottom third of the sheet and roll tightly, folding in the sides. The roll should measure about 8 inches long by ¾ inch in diameter. Repeat with the remaining filling and sheets. Chill and reserve until assembly.

Green Tea Ice Cream
In a non-reactive pan, whisk together cream, milk and milk powder. Bring to a boil over high heat. Combine green tea powder, sugar and whisk into egg yolks. Temper hot cream into yolk mixture. Return to medium-low heat and cook just until mixture is slightly thickened, stirring constantly. Remove from heat and strain through a fine mesh sieve. Chill in ice water bath and then process into an ice cream maker according to manufacturer’s instructions. Store in freezer until assembly.

Mango Coulis
Combine all ingredients in a blender and puree until smooth.

Assembly
In a large sauté pan over low heat, carefully fry rice pudding rolls in melted or clarified butter until lightly browned on all sides. Remove from heat and transfer to a paper towel to absorb excess fat. Trim ends of each roll and slice into quarters. Dust with confectioners sugar and arrange on plate. Garnish with green tea ice cream and mango coulis. Serve immediately.

*Feuille de brick is a thin pastry dough originating in North America. It is somewhat like phyllo, but studier and more flexible, allowing one to pan fry the coconut rice pudding. Feuille de brick is available in gourmet and specialty markets.

Chef’s Quote: I developed this recipe several years ago working with a Japanese chef, Takashi Yagihashi – one of the most influential mentors I’ve been lucky to work with. This dessert fit in well with our goal of combining Asian ingredients with Western cooking techniques and presenting a classic idea in a
new, refreshing way.