Sweet Rice and Mangoes

Sweet Rice and Mangoes Recipe - A Delicious Thai Dish

Region / culture: Thailand | Servings: 4

Introduction

Sweet Rice and Mangoes is a delicious and refreshing dessert that combines the sweetness of ripe mangoes with the creaminess of tofu. This recipe is perfect for those looking for a light and healthy dessert option that is also dairy-free.

History

This recipe is inspired by traditional Asian desserts that often combine rice with fruits for a sweet and satisfying treat. The addition of tofu cream adds a modern twist to this classic dish, making it a unique and flavorful dessert option.

Ingredients

1 cup of sweet rice
1 ripe mango
0.5 cup of mashed low fat tofu
0.67 cup of water
0.25 tsp of salt
2 tbsp of honey
1 tsp of vanilla
1 tsp of lemon juice
0.25 tsp of cinnamon
0.13 tsp of guar gum to thicken

How to prepare

Rinse the rice and let it soak in cold water for 5 to 10 hours.
Peel and slice the mango. Mix the last 7 ingredients and blend them to a smooth cream.
Drain the rice well and spread it in a thin layer on a steamer insert. If the holes are too large, place a cheesecloth on top of the insert.
Cook the rice over steam for about 40 minutes or until it becomes soft.
Spoon the hot rice into small bowls. Top it with the chilled mango slices and spoon over the lightly warmed tofu cream.
If desired, you can garnish with roasted cashews or a few shreds of coconut.

Variations

Substitute the mango with other fruits such as strawberries or peaches for a different flavor profile.
Use coconut milk instead of water for a richer and creamier dessert.

Cooking Tips & Tricks

Make sure to soak the rice for at least 5 hours to ensure that it cooks evenly and becomes soft.

- Be sure to blend the tofu cream ingredients until smooth to achieve a creamy and luscious texture.

- Garnish the dessert with roasted cashews or coconut for added crunch and flavor.

Serving Suggestions

Serve the Sweet Rice and Mangoes dessert chilled for a refreshing treat on a hot day. Pair it with a cup of green tea for a complete and satisfying dessert experience.

Cooking Techniques

Steaming the rice ensures that it cooks evenly and becomes soft without becoming mushy. This technique also helps to retain the natural flavors of the ingredients.

Ingredient Substitutions

If you do not have sweet rice, you can use regular white rice as a substitute. You can also use agave nectar instead of honey for a vegan-friendly option.

Make Ahead Tips

You can prepare the tofu cream ahead of time and store it in the refrigerator until ready to serve. The rice can also be cooked in advance and reheated before serving.

Presentation Ideas

Serve the Sweet Rice and Mangoes dessert in small bowls for an elegant presentation. Garnish with fresh mint leaves or edible flowers for a decorative touch.

Pairing Recommendations

Pair this dessert with a glass of sparkling wine or champagne for a sophisticated and indulgent treat. The light and fruity flavors of the dessert complement the effervescence of the wine.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat the dessert in the microwave or on the stovetop until warmed through before serving.

Nutrition Information

Calories per serving

Calories per serving: 250

Carbohydrates

Carbohydrates: 45g

Fats

Total Fat: 3g

Saturated Fat: 0.5g

Proteins

Protein: 4g

Vitamins and minerals

Vitamin C: 45% DV

Calcium: 10% DV

Iron: 8% DV

Alergens

Contains soy (tofu)

Summary

This dessert is a good source of carbohydrates and vitamin C, while also providing a moderate amount of protein and essential minerals. It is a light and healthy option for those looking for a dairy-free dessert.

Summary

Sweet Rice and Mangoes is a delightful dessert that combines the sweetness of ripe mangoes with the creaminess of tofu. This dairy-free and vegan-friendly dessert is perfect for those looking for a light and healthy treat that is also delicious and satisfying.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer afternoon, and I was rummaging through my old recipe box, looking for something new to try. As I sifted through the yellowed index cards and handwritten notes, my fingers grazed a delicate piece of paper tucked away in the back of the box. Curious, I pulled it out and unfolded it carefully, revealing the faded handwriting of my dear friend, Maria.

Maria was a vibrant woman with a passion for cooking. She had traveled the world and learned recipes from every corner of the globe. I had met her years ago at a cooking class, and we had formed an instant bond over our love for food and culinary adventures. Sadly, Maria had passed away a few years ago, leaving behind a treasure trove of recipes and memories.

As I read through the recipe, my heart swelled with nostalgia. It was for Sweet Rice and Mangoes, a dish that Maria had learned during her travels in Southeast Asia. The combination of sticky rice, creamy coconut milk, and sweet, ripe mangoes was a symphony of flavors that I had never experienced before. I knew I had to try making it myself, to honor Maria's memory and to savor a taste of her culinary legacy.

I gathered the ingredients I would need – sticky rice, coconut milk, sugar, fresh mangoes – and set to work in my kitchen. As I measured out the rice and soaked it in water, memories of Maria flooded my mind. I remembered the way she would laugh as she told stories of her adventures in Thailand and Malaysia, of the exotic markets and bustling street vendors where she had learned the secrets of this dish.

As the rice cooked and absorbed the fragrant coconut milk, I could almost hear Maria's voice guiding me through the steps. She had always emphasized the importance of patience and attention to detail in cooking, and I followed her advice carefully. The rice transformed into a luscious, creamy pudding, the aroma of coconut filling my kitchen with a tropical sweetness.

Finally, it was time to assemble the dish. I sliced the mangoes into thin, juicy strips and arranged them artfully on top of the rice pudding. The vibrant orange of the fruit against the snowy white rice was a feast for the eyes, a visual representation of the harmony of flavors that awaited me.

I took a spoonful of the Sweet Rice and Mangoes and closed my eyes, savoring the first bite. The silky texture of the rice, the richness of the coconut milk, the burst of sweetness from the mangoes – it was a taste sensation unlike any I had experienced before. I could almost feel Maria's presence in the kitchen with me, her spirit alive in the dish she had lovingly shared with me.

As I finished my meal, I felt a sense of peace and gratitude wash over me. Cooking has always been a way for me to connect with the people I love, to keep their memories alive through the flavors and aromas of the dishes we shared. And in that moment, as I sat in my kitchen, savoring the last bite of Sweet Rice and Mangoes, I felt closer to Maria than ever before.

I tucked the recipe back into my box, alongside all the others that held memories of friends and family, of shared meals and cherished moments. And I knew that whenever I craved a taste of Maria's world, I could simply pull out that piece of paper and transport myself back to that warm summer afternoon, when I discovered the magic of Sweet Rice and Mangoes.