Glazed Coconut Rice Pudding With Tropical Fruit

• 3/4 cup cooked short-grain rice (preferably Japanese sticky rice)
• 1 cup unsweetened coconut milk
• 1 1/4 cup heavy cream
• 1 vanilla bean, split
• 5 egg yolks
• 23 cup sugar
• Pinch of salt
• 1/4 cup white rum
• 3 cups sliced tropical fruits (pineapple, banana, mango, papaya)

1. Place rice in a saucepan with 1 cup water.
2. Bring to simmer, cover and cook 15 minutes.
3. Set aside, covered, 15 minutes longer.
4. Meanwhile, combine the coconut milk, 1/4 cup of the cream and the vanilla bean in a heavy saucepan.
5. Scald, then remove from heat.
6. Remove the vanilla bean.
7. In a mixing bowl, beat the egg yolks with 1/3 cup of the sugar.
8. Add the scalded coconut-milk mixture, a little at a time at first, and mix well with the egg yolks.
9. Return to the saucepan.
10. Cook over medium-low heat, stirring constantly with a wooden spoon until custard begins to thicken and coat the spoon.
11. Do not overcook.
12. Remove from the heat, and continue stirring for 1 minute.
13. Strain the custard into a bowl, and stir in salt and two tablespoons of the rum.
14. Fold in rice, cover and chill until very cold, at least 4 hours.
15. Whip the remaining cream until stiff, then fold into the rice and custard mixture.
16. Spread the pudding in an oven-proof dish, about 9 inches square, that can go to the table.
17. Refrigerate until just before serving.
18. Mix fruit and remaining rum.
19. Preheat broiler.
20. Sprinkle remaining sugar on the surface of the pudding, and place under a broiler just until top is lightly browned.
21. Serve at once, with fruit on the side.

rice, unsweetened coconut milk, heavy cream, vanilla bean, egg yolks, sugar, salt, white rum, pineapple

Taken from cooking.nytimes.com/recipes/5606 (may not work)