Cinnamon Currant Bamboo Rice with Poached Pears and Raspberry Coulis

Ingredients

• 2 pounds Indian Harvest Bamboo Rice (dry)
• 28 ounces coconut milk
• 28 ounces water
• 2 cups sugar
• 1 cinnamon stick
• 1 cup currants
• Poached Pears:
• 1 gallon grape juice
• 2½ cups sugar
• 1 cinnamon stick
• 12 hard pears
• Raspberry Coulis:
• sugar to taste

Directions

Bring coconut milk, water and cinnamon stick to a boil, and then add Bamboo Rice. Bring back to a boil, cover and simmer for 5 minutes. Stir in sugar and continue to simmer until liquid is almost gone. Stir in currants and continue to simmer until liquid is completely gone. Remove from heat and cool immediately.

Poached Pears:
Heat grape juice, sugar and cinnamon stick in large stockpot (stovetop) or hotel pans (oven). Peel, core, and halve pears before adding to grape juice. Place pears in one layer so they do not touch while cooking. Cover and cook until pears are soft. Remove with slotted spoon and cool immediately.

Raspberry Coulis:
Mash fresh raspberries through mesh strainer, reserve juice. Stir in sugar until desired flavor, then chill.

To Plate Dessert:
Pack 1/2 cup rice mold with bamboo and currant mixture - release mold on plate. Slice bottom off of pear so it can be served vertically on the plate. Add raspberry coulis to plate as desired.

Serving Suggestions: Garnish with fresh mint and fresh raspberries.

Yield: Makes 24 servings.