Pink Grapefruit & Star Anise. Such a Delicate Colour & Interesting Flavour.
If you are not a black licorice fan, do not worry. I am not either and I love this recipe! The star anise infuses a 'candy-like flavour' to the sour pink grapefruit.
I always use pink grapefruit in this recipe. They have a little extra sweetness compared to their yellow cousins. I don't usually use the grapefruit zest in my grapefruit flavours. It tends to have too much bitterness to make it of much use. I process the grapefruit as you would if you were eating it with a spoon. I cook the grapefruit on it's own before making it into a sauce. This helps to prolong it's shelf life and it allows more of the star anise flavour to be incorporated. Like I said above, it's a very interesting combination and flavour, but it works!
What you will need:
2 medium sized pots with lids, a regular teaspoon, a long metal spoon, a wire whisk (if you have), measuring cups, a heat proof/food safe container, a knife, an immersion blender or potato masher, a rubber spatula, a strainer set into a bowl
15 oz of pink grapefruit pulp and juice
13 oz Calrose medium grain rice
1 + 13 oz coconut milk (14 oz in a regular can)
13 oz sugar
2 star anise
Rinse the Calrose rice in water and strain. Repeat 2 more times. Set aside to drain.
Cut pink grapefruits in half crosswise, as you would to eat it with a spoon. Scoop out the pulp without removing the membranes and squeeze out any remaining juice. Place the grapefruit in a medium sized pot. Add the sugar, 4 oz of water and 1 whole star anise. Place it over a medium heat and allow it to come to a medium boil. REMOVE THE STAR ANISE BEFORE BLENDING THE FRUIT. Now, using an immersion blender or upright blender, lightly blend the grapefruit misture. You want to keep the look of the individual fruit cells so you don't want to reduce it to a smooth juice consistency. ADD THE STAR ANISE BACK TO THE POT. Reduce the heat to a simmer and allow it to cook, covered.
In a second medium sized pot add 32 oz of water and 1 oz of coconut milk. Bring the pot to a boil. Add the rinsed and drained Calrose rice. Stir the rice to ensure that it isn't stuck to the bottom. Reduce the heat to the lowest setting. Cover and set a timer for 20 minutes.
After the 20 minutes, turn off the heat and allow the rice to continue to cook and absorb more liquid for an additional 10 minutes, covered.
To the pink grapefruit add 13 oz of coconut milk and 13 oz of water. Add a 2nd whole star anise to the fruit and allow the mixture to come back to a medium boil. Reduce the heat to a simmer, covered.
After the rice has rested for the 10 minutes, add the hot cooked rice into the grapefruit sauce and incorporate well, breaking up any small clumps of rice. A wire whisk works well for this. Bring the mixture back up to a medium boil. Turn off the heat and empty the rice pudding into a heat proof/food grade container. Cover the container.
Allow the hot Pink Grapefruit & Star Anise fruit rice pudding to cool on the counter or on a cooling rack for 15 to 20 minutes. At this point. I would remove the 2 star anise and discard. Now, you can enjoy a bowl of fresh rice pudding or you can put it in the fridge to cool completely. The rice pudding will keep for 2 weeks in the fridge, covered.
Or, you can portion and package your fruit rice pudding into freezer grade containers and freeze it to enjoy at a later time. They keep for a few months in the freezer. Consult our How to Freeze and Thaw our fruit rice puddings for best results.
I prefer this flavour eaten cold. It would pair well with an orange sherbet or orange liquor.
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