Marilyn Biggica is a local chef and associate professor of food and nutrition at San Diego Continuing Education. She’s also a supporter of the Above and Beyond Campaign for the new hospital at Sharp Chula Vista Medical Center.
Biggica regularly contributes to menu development for the hospital’s rooftop café to ensure that doctors, employees, volunteers, patients and visitors find food options that are both delicious and nutritious. A staff favorite is this semisweet dessert.
Coconut Rice Pudding With Pistachio Nuts
Yields 6 servings
1 1/2 cups uncooked jasmine rice
2 cups coconut milk
2 cups (1-percent) cow’s milk
1/3 cup sugar
Pinch of salt
1 (15-ounce) can cream of coconut (crema de coco)
1 tablespoon vanilla extract
1 tablespoon butter
3 tablespoons toasted pistachio nuts, chopped
1/2 cup lightly toasted shredded coconut
In a large heavy saucepan over high heat, combine rice, coconut milk, cow’s milk, sugar and salt. Bring to a boil, stirring frequently. Once boiling, reduce heat to low and cook, covered, stirring frequently for 20 minutes.
Remove lid and slowly stir in cream of coconut. Stir in vanilla extract and continue to cook until thickened, about 5 minutes. Then stir in butter and pistachio nuts. If desired, add milk for a thinner consistency, as pudding will thicken as it cools.
Ladle into 6 ramekins or pudding dishes and let cool. Top each serving with a sprinkle of toasted coconut.