Iced Vanilla Rice:
- Preheat oven to 325°F.
- Wash and rinse the rice at least three times, until the water is clear; drain and set aside.
- Boil the milk, sugar, and vanilla in a thick-bottomed saucepot.
- Add the rice.
- Cover with parchment paper and a lid.
- Bake for one hour.
- Cool; then chill overnight.
Sabayon:
- Using a whisk, beat the yolks and sugar in a bowl for a few minutes.
- Slowly add the hot champagne and lilikoi puree, continuously beating until mixture is tripled in volume.
- Place bowl over a hot water bath, beating until it has the texture of lightly whipped cream.
- Remove from heat and beat until the mixture has cooled.
- Gently fold in the lightly beaten heavy cream.
Plating and garnish:
- Sauté pineapple with sugar until golden brown.
- For each serving, spoon rice pudding onto a 6-inch plate; top with pineapple.
- Spoon sabayon around the rice pudding, then dot the sabayon with lilikoi/mango puree and swirl with a tooth pick.
- Garnish with berries and a mint sprig.
- Serve while the pineapple is still warm.
Makes 8 servings.
Approximate nutrient analysis per serving:
260 calories, 8 g fat, 4.5 g saturated fat, 80 mg cholesterol, 65 mg sodium, 40 g carbohydrate, less than 1 g fiber, 27 g sugar, 6 g protein
