Tuesday, August 30, 2016

Mango Coconut Rice Pudding

     A Tropical Rice Pudding Flavor!
     Today's Mango Coconut Rice Pudding was intended to be part of a children's meal platter.  The object was to create a complete kid's meal that was appealing.  A fancy rice pudding that was made with healthy ingredients seemed like a good choice for dessert.  
    Many people remember eating rice pudding as a child, but as an adult they seem to completely forget about rice pudding when it comes time to think about dessert.  Maybe this is because rice pudding is usually only associated with being a home style dessert recipe that every mother knows by heart.  Maybe it is because adults that grew up as kids during hard economic times, now realize that there are more dessert choices than just rice pudding.  
     American style rice pudding is very cheap to make, so when times are tough, rice pudding gets top billing for a home made dessert.  American style rice pudding is only made with rice, raisons, milk, sugar and cinnamon.  This list of ingredients only costs a few pennies, so restaurants rarely offer American style rice pudding on a menu, because this dessert cannot command a worthwhile price.    
     On the other hand, a gourmet style rice pudding that is made with exotic ingredients could be worth putting on a menu.  Offering a great rice putting that has plenty of interesting flavor is really nothing new at Southeast Asian and Middle Eastern restaurants.  The traditional recipes for rice pudding in those places is on the gourmet side, by American standards.   
     A good rice pudding is appealing to people of any age.  Today's Mango Coconut Rice Pudding is a fairly healthy rice pudding that has a nice tropical flavor! 

     Mango Coconut Rice Pudding:
     This recipe yields 2 large portions!  
     The rice has to be overcooked and very soft for this recipe.    
     Step 1:  Place 3/4 cup of long grain white rice in a small sauce pot.
     Add 3 cups of water.
     Bring the liquid to a boil over high heat.
     Step 2:  Reduce the temperature to low heat.
     Add 1 pinch of sea salt.
     Add 1/2 teaspoon of ginger paste.
     Add 1/3 cup of diced sun dried mango.
     Gently simmer till the rice is very soft.  (Do not cover the pot with a lid.)  
     Allow the excess liquid to evaporate.  Only add water if the liquid drops below the level of rice. 
     Step 3:  Add 3/4 cup of coconut milk.
     Add 1 tablespoon of palm sugar.
     Add 1 tablespoon of raw sugar.
     Add 1/4 teaspoon of lemon juice.
     Step 4:  Gently simmer the rice mixture.
     Occasionally whisk the rice mixture, so the rice breaks up and thickens like pudding.  
     Step 5:  Reduce the temperature to very low heat.
     Check the consistency of the rice pudding.  The pudding should be thick enough to stand in a spoon.  
     *If the pudding is too thin, then slowly simmer and reduce till the excess liquid evaporates.
     Keep the Mango Coconut Rice Pudding warm over very low heat or in a 135ºF bain marie.
     This recipe describes 1 dessert presentation.
     Place about 1 cup of the Mango Coconut Rice Pudding in a dessert bowl.
     Sprinkle 1 tablespoon of grated coconut over the pudding  

     This is some tasty rice pudding!    

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