Lime Scented Poppy Seed Rice Pudding With Mango Recipes

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.

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.

CARMELIZED MANGO SOUP WITH POPPY SEED RICE PUDDING

Steps:

• MANGO SOUP: melt the butter in a large saute pan over med heat, then add mangoes, sugar, ginger, cardamom, and cinnamon stick, sauteing until the mangoes begin to caramelize (about 7 minutes)
• Pour in the orange juice and white wine and bring to a simmer, then reduce heat to low and simmer for 10 minutes, then remove from heat and cool.
• Remove the ginger, cardamom, and cinnamon stick and transfer mixture to blender, then puree until smooth, then add lime juice. Refrigerate until chilled.
• RICE PUDDING: line a 9x13 baking dish with waxed paper and set aside.
• Melt the butter in a large saute pan over med heat. With a sharp knife, split the vanilla beans lengthwise, then use the back of a knife to scrape out the seeds. Add the seeds, pods, cinnamon stick, rice, poppy, sugar and lemongrass to the pan and saute for 2 minutes or until fragrant.
• Pour in the milk and coconut milk, bring to a simmer and simmer for 5 minutes. Cover, reduce heat to low, and let simmer for 30 minutes or until most of the liquid is absorbed and the rice is very tender. Discard the cinnamon and vanilla pod.
• Stir in the mint leaves and lime zest, then spread mixture in the prepared baking dish. Cover with plastic wrap and refrigerate until chilled.
• TO SERVE: Using a sharp knife, cut the rice pudding into 4 inch squares. Place a square in each of six shallow bowls, then ladle the soup over the pudding and serve immediately!

MANGO POPPY SEED DRESSING

Steps:

• Combine mango pulp, sugar, salt, dry mustard, onion powder, cider vinegar and lemon juice in blender. Drizzle in oil, blending until thickened. Stir in poppy seeds. Store in refrigerator. Shake to mix before serving.

LIME-SCENTED POPPY SEED RICE PUDDING WITH MANGO

Steps:

• In a medium enameled cast-iron casserole, combine the milk with the rice, coconut milk, vanilla bean and seeds and the poppy seeds and bring to asimmer over moderately high heat, stirring. Reduce the heat to low and simmer, stirring often, until the rice is tender, about 1 hour and 20 minutes. stir the sugar, heavy cfream and lime zest into the rice and simmer, stirring occasionally, until the rice pudding is sweet and fragrant, about 10 minutes. Let cool to room temperature, then cover tightly and refrigerate until chilled, about 2 hours. Spoon the rice pudding into small bowls and top with the mango. MAKE AHEAD: The rice pudding can be refrigerated overnight. Serve chilled or at room temperature.