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