Cooking With Conrad Gallagher

Conrad Gallagher, chef of Gallagher and Associates "restaurant consultants" now joins us each week with lots of easy to follow recipes and tips. Don't forget to check in again next week for lots of thanksgiving recipes and tips.

Coconut Rice Pudding with Exotic Fruit and Orange Blossom Water

For the rice:
1 lb pearl rice
8 fl oz coconut milk
8 fl oz blosson water syrup
8 fl oz heavy cream
2 orange zest

For the exotic fruits:
1 mango
1 papaya
1 kiwi
6 strawberries

Method:

In a medium size pot, add the rice, the syrup, coconut milk and heavy cream. Cook over a very low heat, stirring almost all time for 55 minutes, or until the rice is cooked and soft. While still hot, add the zest and cool down in a cooler covered with parchment paper.

Peel the mango, papaya and kiwi and dice all the fruit to a medium size dice. Set the fruit on a large wooden stick, and set over the portion of rice pudding. Garnish with passion fruit puree and seeds.

Follow Conrad on Twitter @conradgallagher and like his Facebook page at conradgallagherfood.