Coconut Milk Rice Pudding with Strawberries

I fell in love...with Carolina Gold Rice during a Spring vacation to Charleston SC. The affair continues...

COCONUT MILK RICE PUDDING WITH STRAWBERRIES

3/4 cup coconut milk
3/4 cup heavy cream
1 1/2 cups water
1 cup uncooked Carolina Gold or Arborio rice
1/2 cup sugar
1/2 vanilla bean, sliced lengthwise
pinch of salt

1/2 quart strawberries, cleaned and quartered
1/2 cup sugar

Place strawberries and sugar in a small bowl and mix well. Let sit at room temperature stirring occasionally while preparing the rice.

In a heavy (use your heaviest) large pot bring cream, coconut milk, water, sugar, rice and vanilla to a boil. Lower heat to a gentle simmer. Cover and cook for 30 minutes. Gently fluff with a fork when finished cooking. Top a small portion of rice with strawberries and serve immediately. Rice is lovely served just warm, but this refrigerates and reheats really well too!
Enjoy!

Focaccia with Apricot Preserves, Caramelized Onion and Goat Cheese

I recently picked up a new cookbook (the first in over a year I'll have you know) called "Mrs. Wheelbarrow's Practical Pantry". Technically it's a year-round preserving book, but with lots of little bonus recipes that pertain to preserved goods are included. It's a beautiful book with many unique recipes for typical preserving, but covers many other preservation techniques and I am enjoying the sections on meat preservation!

I was looking to use up last year's apricot preserves before adding additional to the "larder" and this recipe looked fabulous! I only made a few minor changes to suit what I had on hand. I hope you enjoy!

FOCACCIA WITH APRICOT PRESERVES, CARAMELIZED ONION AND GOAT CHEESE

Dough;
1 cup hot water (hot from the tap is fine, no need to heat)
1 Tablespoon instant yeast (or 1 1/2 teaspoons active dry yeast proofed in water)
2 1/2 cups all purpose flour
3 Tablespoons extra virgin olive oil
2 teaspoons kosher or sea salt

Preheat oven to 450 degrees.

I throw the whole thing in my kitchen aid mixer with the dough hook attached and allow to mix for about 5 minutes until a smooth dough has climbed the hook. Let rise about 20 minutes until nearly doubled. Punch down and place into a olive oil greased 9X13 pan, using your finger tips to make little depressions.

Toppings;
1 cup Apricot Preserves
1 large vidalia onion that you have caramelized
4 ounces goat cheese of choice; (I used Naked Goat which is aged, dry and firm. It was not the best baker, next time I will use ether fresh or a lovely Goat Gouda that we sell at The Boulevard Market)
2 Tablespoons extra virgin olive oil
2 Tablespoons fresh rosemary leaves
sea salt & freshly ground pepper

Spread apricot preserves on dough first, sprinkle with rosemary, salt and pepper. Add onions evenly across dough and sprinkle on goat cheese. Drizzle entire thing with olive oil. Add toppings and let rise again about 10 minutes. (These rise times are for instant yeast, if you use dry active, you will need to increase rise times)
Bake 20-25 minutes until golden brown. The shorter bake time will be a softer crust. For a crispier crust, you may consider using a bit larger flat baking sheet and rolling dough a bit thinner.