Thai Mango With Cardamom Rice Pudding Food

STICKY RICE PUDDING WITH MANGO

Steps:

• Combine the rice and 1 1/2 cups water in a medium saucepan. Bring to a boil; cover, reduce the heat to low and simmer until the rice is tender and the liquid is absorbed, about 15 minutes.
• Add the coconut milk, brown sugar and salt to the rice. Bring to a boil. Reduce the heat and cook until the mixture is thick and creamy, stirring occasionally, about 20 minutes.
• Whisk together the evaporated milk and egg in a small bowl. Gradually add to the pudding, stirring until mixed. Cook 3 minutes to cook the eggs. Stir in the vanilla, cardamom, nutmeg and dates. Cook 1 minute. Divide the mixture evenly among bowls. Top with the mango and pistachios.

THAI RICE PUDDING

Steps:

• Gather the ingredients.
• Place the rice in a large pot and add 2 cups of the water. Allow it to soak for 10 to 30 minutes.
• Once this time has passed, add the remaining 1 1/2 cups of water and the salt. Stir well.
• Place the pot over high heat. As soon as the water comes to a boil, reduce the heat to medium-low and cover 3/4 of the pot so the lid is sitting askew, allowing some of the steam to escape.
• Boil the rice for 15 to 20 minutes, or until all the water has been absorbed.
• Turn off the heat, but keep the pot on the burner. Place the lid on tight and allow the rice to "steam" for 5 to 10 minutes.
• Remove the lid and add the coconut milk, stirring until well mixed. You may have to break up the rice a little with a spoon or fork as the lower temperature allows the rice to stick together.
• Turn the heat back on low and, while gently simmering, add 3/4 cup to 1 cup sugar. Start with the lesser amount and taste, adding more if needed.
• Add the vanilla, cinnamon, nutmeg, and cloves.
• Taste the pudding for sweetness. Add more sugar to enhance the sweetness or more coconut milk if the pudding is too sweet. The rice will eventually absorb most of the coconut milk, creating a very thick rice pudding.
• In the following step, you have two options: add coconut milk to the entire batch to make a thinner pudding that can be easily scooped into bowls, or serve the thick pudding in individual serving bowls and pour coconut milk , cream, or the milk of your choice around it.
• Garnish each serving by sprinkling extra cinnamon or nutmeg on top. Decorate it with cinnamon sticks, whole star anise, crushed peanuts, or toasted coconut if desired.
• Enjoy.

THAI MANGO WITH STICKY RICE (MAMUANG KAO NIEO)

Steps:

• To make the sticky rice, refer to my sticky rice recipe, which I have also posted.
• Season the coconut cream with some salt and refrigerate it.
• Dissolve sugar and salt in coconut milk.
• Mix and stir the coconut milk with the warm sticky rice and let it stands for 30 mins.
• To serve, place some mango strips over a large scoop of sticky rice mixture and add some coconut cream over the top.

STICKY RICE & MANGO

Steps:

• Soak the sticky rice in cold water for at least 3 hours, or overnight. Drain and rinse thoroughly. Line a steamer with double thickness muslin or a J-cloth (single thickness) and place the rice on top. Bring the water in the steamer to the boil and steam the rice over moderate heat for 30 minutes, turning halfway. Put in a bowl and set aside.
• Combine the coconut milk and sugar in a small pan and heat gently, stirring all the time, until the sugar has dissolved. Do not boil. Stir in the salt and pour over the cooked rice, stirring gently; set aside to cool.
• Peel the mangoes and cut off the two outer cheeks of each fruit, as close to the stones as possible. Discard the stones. Slice each piece of fruit into thin lengthways slices.
• Put a mound of rice on a dish lined with a leaf and nestle the mango next to it. Pour the coconut cream over and sprinkle with sesame seeds.

MANGO RICE PUDDING

Steps:

• In a large heavy saucepan, bring water and salt to a boil; stir in rice. Reduce heat; simmer, covered, 35-40 minutes or until water is absorbed and rice is tender., Meanwhile, peel, seed and slice mango. Mash mango with a potato masher or fork., Stir milk, sugar, cinnamon and mashed mango into rice. Cook, uncovered, on low 10-15 minutes longer or until liquid is almost absorbed, stirring occasionally., Remove from heat; stir in vanilla. Serve warm or cold, with chopped mango if desired.

RICE PUDDING WITH CARDAMOM

Steps:

• In a saucepan, melt the butter at medium heat. Add rice, cardamom, cinnamon and stir to coat the rice. Add milk and sugar and bring to boil. Reduce heat, cover and let simmer, stirring often, 25 to 30 minutes or until almost all liquid has absorbed and rice is tender. (You can prepare this step in advance, let cool and put in an hermetic container. It will be good up to the next day in the fridge). Serve the rice pudding warm, sprinkle with pistachios and honey.

THAI MANGO WITH CARDAMOM RICE PUDDING

Steps:

• Combine whole milk and basmati rice in a large saucepan over medium-high heat.
• Bring to a boil, stirring constantly.
• Reduce heat to medium, and gently boil 40 minutes or until mixture thickens. (Mixture will be a chowder like consistency.)
• Stir in sweetened condensed milk, cardamom, and salt; cook for 5 minutes, stirring constantly.
• Spoon 1/2 cup cup rice mixture into each of 8 dessert bowls.
• Top each serving with 1/4 cup chopped mango.