For a light and fluffy pudding, rinse the jasmine rice with cool water until the water runs clear. This will help prevent the grains from sticking to each other as they cook. Makes 8
½ cup raisins
3 tablespoons Malibu rum or other coconut-flavored rum
1½ cups nonfat milk
1¼ cups canned unsweetened coconut milk
¾ cup whole milk
1 cinnamon stick
½ teaspoon salt
½ vanilla bean, split lengthwise
1¼ cups jasmine rice
10 tablespoons sugar, divided
1 cup chilled heavy whipping cream
2½ teaspoons finely grated lime peel
6 passion fruits, halved, pulp, seeds, and juices scooped into small bowlMarket Tip: Passion FruitA ripe passion fruit looks like a wizened old face—impressively wrinkled. Cut the fruit in half and scoop out the intensely flavored pulp and seeds from the center.
Combine raisins and rum in small bowl. Let stand at room temperature while preparing pudding.
Combine nonfat milk, coconut milk, whole milk, cinnamon, and salt in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer; remove from heat. Let steep uncovered 1 hour. Strain coconut broth into medium bowl.
Place rice in another medium bowl. Add cold water and drain. Repeat 2 more times or until water runs clear. Combine 1 cup coconut broth and rice in heavy large saucepan. Cook over medium-high heat until almost all liquid is absorbed, stirring constantly, about 3 minutes. Add remaining coconut broth; reduce heat to low. Simmer until rice is tender, stirring frequently, about 13 minutes. Remove from heat. Stir in 6 tablespoons sugar (pudding will be thick). Transfer to large bowl and cool.
Using electric mixer, beat cream in large bowl until peaks form. Fold half of whipped cream into cooled rice. Drain raisins. Fold raisins and lime peel into rice. Fold in remaining whipped cream. Divide pudding among eight ¾ cup ramekins or custard cups. Place puddings on rimmed baking sheet.
Preheat broiler. Sprinkle ½ tablespoon of remaining sugar over each pudding. Broil puddings until sugar caramelizes, watching closely to avoid burning and turning sheet for even browning, about 3 minutes. Spoon passion fruit over puddings and serve.
As this moist pudding is broiled, the brown sugar on top melts into a sweet, sticky syrup. Underneath that warm syrup and the lime-flavored tapioca is diced fresh mango. 8 servings
3¾ cups whole milk
¾ cup sugar
⅓ cup quick-cooking tapioca
2 large eggs
1½ teaspoons finely grated lime peel
¼ teaspoon salt
1 teaspoon vanilla extract
1 large ripe mango, peeled, pitted, diced (about 1 cup)
⅓ cup (packed) golden brown sugar
Stir milk, sugar, tapioca, eggs, lime peel, and salt in heavy large saucepan to blend. Let stand 5 minutes. Place over medium-high heat and stir until pudding thickens and just comes to boil, about 10 minutes. Transfer pudding to large bowl; mix in vanilla. Press plastic wrap directly onto surface of pudding and cool to lukewarm.
DO AHEAD: Can be made 1 day ahead. Cover and refrigerate. Stir to loosen before continuing.
Preheat broiler. Divide diced mango among eight ¾-cup ramekins or custard cups. Spoon pudding atop mango, dividing equally. Smooth tops with spatula. Place puddings on rimmed baking sheet. Press 2 teaspoons brown sugar through sieve over each pudding. Let stand until sugar begins to dissolve, about 10 minutes. Broil puddings on sheet until sugar is bubbling all over, watching closely and turning sheet frequently for even browning, about 4 minutes. Serve puddings warm.Market Tip: MangoesTo choose the best mangoes for this pudding, simply smell them near the stem end. A strong mango-like scent equals a flavorful fruit. A ripe mango should also yield to slight pressure. For ease of preparation, you can buy a package of already chopped mango—but the fruit won’t always be perfectly ripe. For help with chopping mangoes, see page 34.
If you’ve never tried this old-fashioned Colonial American dessert, you’re really missing out. It’s simple to make and great on a cold day. Its name probably derives from the fact that it is made with cornmeal, an ingredient the early settlers associated with Native Americans. 8 servings
5 ½ cups whole milk
1 cup (packed) golden brown sugar
¾ cup yellow cornmeal
2 tablespoons mild-flavored (light) molasses
½ teaspoon ground ginger
½ teaspoon ground cinnamon
¼ cup (½ stick) unsalted butter
½ teaspoon vanilla extractVanilla ice cream or frozen yogurt
Preheat oven to 325°F. Butter 13×9×2-inch glass baking dish. Combine milk, sugar, cornmeal, molasses, ginger, and cinnamon in heavy large saucepan. Whisk over medium-high heat until mixture thickens but is still pourable, about 15 minutes. Remove from heat. Whisk in butter and vanilla. Transfer pudding mixture to prepared baking dish.
Bake pudding until golden brown and center no longer moves when baking dish is shaken, about 1½ hours. Cool 10 minutes. Spoon pudding into bowls. Top with ice cream and serve.
Moscato is a sweet white wine made from the Muscat grape; you can find it at supermarkets and liquor stores. If unavailable, try Essensia, an orange-scented sweet dessert wine from California. Makes 8
¼ cup cold water
2½ teaspoons unflavored gelatin (from 2 envelopes)
3 cups heavy whipping cream
1 cup sugar, divided
1½ teaspoons vanilla extract
4 ½-pint containers assorted berries (such as raspberries, blueberries, blackberries, and strawberries)
⅓ cup sweet white wine (such as Moscato)
Pour ¼ cup cold water into small custard cup. Sprinkle gelatin over. Let stand until gelatin softens, about 15 minutes. Bring 1 inch of water to simmer in small skillet. Place cup with gelatin in simmering water. Stir until gelatin dissolves. Remove cup from water.
Combine cream and ⅔ cup sugar in heavy medium saucepan. Stir over medium heat just until sugar dissolves. Remove from heat. Add vanilla and gelatin and stir to blend well. Divide mixture among eight 8- to 10-ounce wineglasses. Cover and chill until set, at least 6 hours and up to 1 day.