I have for long been meaning to make a post about this Thai rice pudding with coconut milk and mangoes, but since I feel that this dessert is best eaten during spring and summer, it took me almost a year before I finally decided to blog about this.
Last summer I was eating dinner at a home where the cook had just spent some time in Thailand and he had also taken some cooking lessons there; the food he prepared was really good and I just totally loved the dessert he had made which was this rice pudding. I was amazed at how little preparation it needed and also the simple ingredients needed for it.
It starts with cooking some rice, usually jasmine rice, in some salted water and then letting it cool down by soaking it in some coconut milk. Then it is served with some fresh sweet mangoes.
I like using some short grained rice rather than jasmine rice and I also make this dessert by adding some spices as flavourings and a mango coulis is better here than fresh diced mangoes, maybe because the mangoes here are not as juicy and sweet as in warmer countries and cooking the mango in some sugar water makes it taste better. One thing that makes this a more decadent rice pudding is folding in some whipped cream before serving, it makes the pudding feel lighter in your mouth and it adds richness.
Rice Pudding with coconut milk
The basic recipe is naturally free from dairy, eggs, soy and gluten.
serves 4-6 people
-one can of coconut milk, I usually use just the firm part of it
-3 cups of cooked white rice
-3 heaping tbls of sugar, or according to taste
- one diced ripe mango
Place the cooked rice into the coconut milk with the sugar and let it sit for some time, or until it cools down a bit. This should be served slightly warm, not hot.
Serve with the diced mango on top, or you can make a mango sauce.
If you want to, you can fold in 1-2 cups of whipped cream before serving.
Mango Coulis Recipe
-1 diced mango
-2 tbls sugar
-4 tbls water
-1/2 tsp orange blossom water
Place a small saucepan on medium heat. Put the mango into the saucepan with the water and the sugar. Let them boil together for a small time until the mango goes soft and falls apart.
Purée the ingredients together and then put them through a fine mesh to make a smooth sauce.
Mix the orange blossom water with the sauce.
-ground cardamom, this is my favourite spice here, 2 tsp is enough
-some saffron and rose water
-some roasted pistachios or other nuts sprinkled on top before serving
-vanilla extract, I always use this
-orange or lemon zest
You can use your imagination and use almost anything you like here.
I would recommend using ground cardamom and vanilla extract, but this really depends on personal taste.
I can’t believe that spring is really here!
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