Sometimes, I wonder if I'm cut out for writing. I say this because, there are times when I can't think of a single thing to write. I do not have any issues with photographing or developing recipes. I always seem to have at least three recipes with photographs in my drafts, waiting to be published. However, I just cannot post them because I really can't come up with a proper write up. I am not sure if it is just me, but I seem to take forever just to put a few sentences together. Do any of you face similar problems? If yes how do you tackle it? I would love some inputs from you.
Now let's move on from my rants about Writer's block and come to the food part shall we?
Today, I have a luscious, creamy and tropical dessert for you. This recipe has been there in my drafts for at least a month now. This creamy dessert has all my favorite ingredients. There is the fragrant long grained rice, full fat milk, coconut milk and mangoes. Yes, Mangoes!!
I think mangoes are a favorite with most people. I don't think anybody can resist this tropical fruit. Typically, the summers in Kenya lasts from October to February. However, thanks to the extended summer, this year, we were lucky to enjoy mangoes even after the fruit season came to a close. Although short-lived, the Kenyan Mango season is rich in it's produce. There are many varieties of mangoes that are produced in Kenya. Among all the varieties of mangoes, the Apple mango is our favorite. The apple mango is the exotic variety mango that is grown in Kenya. This variety is large and round with a deep yellow-orange to red in color. They come with sweet, fiberless flesh and is known to have long shelf life.
Although Puri and Aamras is my favorite way of eating mangoes, I decided to try something new this time. I had heard and read so much about the combination of rice and coconut pudding with Mangoes that I just had to try it. And I must say that it was a hit around the house. I just adored the flavors of Mango and toasted coconut in this pudding. It was like tasting and embracing all the tropical flavors.
Even though this dish is easy to make, it does involve a relatively long cooking time. This is not one of those recipes that can be put together in 20mins. It does take some love and a good lot of patience. I have realized that the secret to a good pudding is to cook it on a low heat until the pudding gets creamier and creamier. Just stir it from time to time and by the end of it, you will be rewarded with a luscious, creamy and comforting dessert!!
Rice and coconut pudding with Mango Recipe:
Preparation time: 15min
Cooking time: 40min
Long grained Basmati Rice- 150gms
Thick coconut milk- 400ml
Full fat Milk- 625ml
Salt- A pinch
Cardamom powder- 1/2tsp
Grated dry coconut- 2tbsp, toasted
Mango- 2, cut into pieces
Few Mint leaves to Garnish (optional)
- Wash the rice in running water and set aside for 10-15mins
- In a thick bottomed pan, bring the milk and the coconut milk to a gentle boil. Add the rice and cook covered over low heat for 25-30mins, Stirring frequently or until the rice is completely cooked and tender.
- Add the salt, sugar and the cardamom powder. Mix well and set aside.
- Serve the pudding warm or refrigerate until completely chilled.
- Divide the pudding into six equal portions. Top it with a tea spoon of toasted coconut and some chopped mangoes. Garnish with some mint leaves and serve immediately.
- The full fat milk can be replaced with Almond or soy milk for a vegan and dairy free recipe.
- The cardamom powder can be replaced with 1/2 a teaspoon of vanilla extract.