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Friday, March 31, 2017

Red Coconut Rice Pudding With Mango







Martha Rose Shulman  
 Yield Serves four 

This dish is inspired by a classic Thai sweet made with sticky rice. The red Bhutanese rice has a very nice chewy texture, and the pudding has a light purple-red hue.
Featured in: The ‘King Of Fruits’ Commands Respect. 
Asian

Ingredients
¾ cup red Bhutanese rice
1 ½ cups water
¼ teaspoon salt
1 cup milk (can use 2 percent) or rice beverage
1 cup unsweetened low-fat coconut milk
 Seeds from 1 split vanilla bean, or 1 teaspoon vanilla extract
½ cup raw brown sugar, preferably fair-trade organic
½ teaspoon rose water (optional)
1 ripe mango, peeled, seeded and cut in thin slices
 Fresh lime juice

Preparation
1. Combine the rice, water and salt in a saucepan, and bring to a boil. Reduce the heat, cover and simmer 30 minutes or until all of the water is absorbed.
2. Add the milk, coconut milk, vanilla and sugar to the rice, and stir together. Bring to a boil while stirring. Reduce the heat and simmer uncovered, stirring often, for 10 to 20 minutes until creamy. Stir in the rose water.
3. Scrape into a bowl or into individual serving dishes, and allow to cool. Serve warm, if you prefer. If serving chilled, cover and cool for at least two hours before serving. Spoon into wide serving bowls or plates, and arrange slices of mango atop or alongside each serving. Squeeze a little lime juice over the mango slices, and serve.

Advance preparation: This will keep for a couple of days in the refrigerator, but it will stiffen up as the rice absorbs more liquid. Add more coconut milk or regular milk, if desired.

Nutritional information per serving
346 calories; 3 grams saturated 5 milligrams cholesterol; 71 grams carbohydrates; 3 grams dietary fiber; 207 milligrams sodium; 6 grams protein

http://cooking.nytimes.com/recipes/1013580-red-coconut-rice-pudding-with-mango


 

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