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1
Bring rice, 1/2 cup of the milk, water and salt to a boil then turn down to low and cover tightly with foil.
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2
Cook until all the moisture is absorbed, about 15 minutes.
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3
Let sit turned off with foil still on for 5 more minutes.
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4
In a small bowl soak the powdered gelatin with the 2 tablespoons of water.
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5
In a saucepan bring the remaining 1 1/2 cups milk to a boil with the vanilla bean.
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6
Let sit 15 minutes to infuse.
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7
Whisk the yolks with the sugar then temper with the hot milk mixture.
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8
Return to the heat and cook gently to thicken.
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9
Meanwhile, sponge the gelatin in cold water.
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10
Remove thickened anglaise from the heat and add the sponged gelatin.
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11
Stir to melt the gelatin then strain into a bowl and stir in the rice.
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12
Place over ice water and stir to cool and thicken.
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13
As it starts to thicken but before it's too set, fold in the whipped cream and toasted coconut and pour into small dishes.
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14
Chill.
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15
Passion Fruit Sauce: In a small saucepan, over medium heat, stir sugar and water until sugar is completely dissolved.
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16
Bring to a boil, remove from heat and cool.
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17
Whisk passion fruit puree, lime juice and 1/3 cup of sugar water in a bowl until thoroughly mixed.
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18
Store remainder of sugar water (simple syrup) in a bottle in the refrigerator.
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19
Drizzle passion fruit sauce over rice pudding.
