STICKY RICE PUDDING WITH MANGO
This rice pudding has some of my favorite Indian flavors, like cardamom, coconut milk and mango. I like using basmati rice for my rice pudding because the grains retain their shape without becoming mushy.
Provided by Kardea Brown
Categories dessert
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 12
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.
COCONUT SOUP WITH CARAMELIZED LYCHEES AND MANGO TOFU
Provided by Food Network
Categories dessert
Time 4h5m
Yield 12 to 16 servings
Number Of Ingredients 16
Steps:
- In a heavy saucepan, heat the coconut milk and sugar over medium-low heat until the mixture reaches 120 degrees F. Add the gelee, and stir to incorporate. Remove from the heat and pour into a bowl. Refrigerate until completely chilled. Do not serve until soup is very cold. Ladle soup into bowls and float the Caramelized Lychees and Mango Tofu in the soup.
- Peel and pit the lychees. Fill the hole where the pit was with Orange Marmalade and set aside.
- Make a simple syrup by combining the sugar and water in a heavy small saucepan; bring to a boil over high heat and cook just until all the sugar dissolves. Pour 1/3 of the syrup into a heavy large skillet and add the lychees to the skillet. Cook, over high heat, until the lychees are caramelized. Add the remaining syrup, stir carefully to combine, and remove from the heat. Just before serving, add 2 caramelized lychees to each bowl of soup.
- Combine all ingredients in a large heavy saucepan and bring to a boil over high heat and until all the sugar has dissolved. Reduce the heat and simmer until thickened to the consistency of marmalade.
- In a heavy saucepan, heat about 1/3 of the mango puree until almost simmering. Dissolve the gelatin in the mango puree and stir to incorporate. Set aside.
- Whip the cream in a bowl of a mixer until soft peaks form, slowly adding the sugar in small quantities. Then fold in the mango puree and gelatin mixture. Fold in the remaining mango puree.
- Pour the mixture into a cold sheet pan. Place the pan in the freezer until firm enough to cut. Then cut into 1 1/4 by 1 1/4-inch pieces. Just before serving, float 1 or 2 pieces of Mango Tofu in the soup.
CARAMELIZED RICE PUDDINGS
A kitchen torch is an inexpensive, handy tool for quickly caramelizing sugar into crackled tops for these dense puddings made with Arborio rice. If you don't have a kitchen torch, you can brown tops under the broiler, but the sugar may not melt completely.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 50m
Yield Makes 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Put milk, rice, and vanilla bean and seeds into a medium saucepan. Bring to a simmer. Cook, stirring occasionally, until rice has absorbed most of the liquid, 15 to 20 minutes. Remove from heat. Discard vanilla bean.
- Whisk cream, granulated sugar, salt, yolks, and cinnamon in a bowl. Pour into rice mixture, stirring constantly. Return to heat; bring to a simmer. Divide among four 6-ounce ramekins set in a roasting pan; add boiling water halfway up sides.
- Bake until almost set, 15 minutes. Let cool 10 minutes.
- Sprinkle tops with raw sugar, dividing evenly. Using a kitchen torch, caramelize sugar. Sprinkle with cinnamon.
MANGO RICE PUDDING
Mangoes are my son's favorite fruit, so I was ecstatic to incorporate them into a healthy dessert. You can also use ripe bananas instead of mango, almond extract instead of vanilla, or regular milk in place of soy. -Melissa McCabe, Victor, New York
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 4 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 275 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 176mg sodium, Carbohydrate 58g carbohydrate (20g sugars, Fiber 3g fiber), Protein 6g protein.
MANGO & MINT SOUP
Now for something different...a lovely chilled soup for lunch or dinner...during the hot summer...so easy to make and so flavourful.... Wonderful served with a simple grilled chicken salad and warm rolls. (You may substitute any variety of fresh mint if you do not enjoy spearmint)
Provided by Baby Kato
Categories Fruit
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Puree all ingredients well.
- Served very chilled with toasted coconut to garnish.
- Can be made early in the day and refrigerated.
Nutrition Facts : Calories 436.3, Fat 12.3, SaturatedFat 9.6, Sodium 14.2, Carbohydrate 86.1, Fiber 8.3, Sugar 73.8, Protein 5.5
MANGO MATCHA CHIA SEED PUDDING
Mango matcha chia seed pudding is a super tasty and super healthy treat that can be eaten as a light breakfast or filling snack! Garnish with some unsweetened coconut flakes if desired.
Provided by FullLeafTea
Categories Custards and Puddings
Time 4h10m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk yogurt, honey, matcha powder, and vanilla extract together in a bowl. Stir in coconut milk gently; whisk in chia seeds.
- Cover yogurt mixture with plastic wrap and refrigerate until thick, at least 4 hours or overnight.
- Place mango chunks in a blender; puree until smooth.
- Pour yogurt mixture into 4 serving bowls or glasses; distribute mango puree evenly on top.
Nutrition Facts : Calories 255.5 calories, Carbohydrate 25.2 g, Cholesterol 2.8 mg, Fat 15.5 g, Fiber 3.5 g, Protein 7.5 g, SaturatedFat 11.8 g, Sodium 28.8 mg, Sugar 19.8 g
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