Pudín de Arroz Cubano (Cuban Rice Pudding with Guava Sauce)

"Rice puddings have a niche in every cuisine.  They are always popular desserts, from nursery fare to this elegantly molded version.  The sweetened coconut cream, guava marmalade, and guava shells are available in specialty stores and Cuban markets." from Gulf Coast Cooking

• 2 cups short-grain rice
• 3 cups water
• 3 cups light cream or half-and-half
• 2/3 cup sugar
• 1/8 teaspoon salt
• 1 large strip of lime zest
• 3 envelopes unflavored gelatin
• 1 cup cold water
• 1 9-1/2 ounce can sweetened coconut cream
• 1 teaspoon vanilla extract
• 2 cups heavy cream
• Guava shells

Guava Sauce

• a (15-ounce) can guava marmalade
• 1 tablespoon dark rum

METHOD

Soak rice in water overnight.  Drain rice and add light cream, sugar, salt, and zest.  Cook over low heat for 20 to 30 minutes or until very tender.

Meanwhile soften gelatin in cold water.  Add to hot cooked rice, stirring to dissolve gelatin.  Stir in coconut cream and vanilla extract.  Cool.

Whip cream to soft peaks and fold into rice mixture.  Pour into 4-quart ring mold, cover, and chill overnight to set.

To make Guava Sauce, heat marmalade in a heavy saucepan.  Stirring constantly, cook over medium heat until reduced by one-fourth.  Stir in rum and chill.

To serve, unmold pudding on platter, fill center with Guava Sauce, and garnish with guava shells.

Serves: 10 to 12

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Reprinted with permission from ©Virginia Elverson Gulf Coast Cooking: Seafood from the Florida Keys to the Yucatán Peninsula, published by Shearer Publishing click for book review

recipe from www.inmamaskitchen.com

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