During my childhood days, I heard that Brahmins from Konkan region of Maharashtra used to eat Aamras-Bhaat, i.e. Mango Pulp with Cooked rice. This seemed like a very unusual combination to me. But when I recently visited Tamnak Thai Restaurant in Mumbai, I tasted this recipe and to my surprise, I liked it. I tried this at home and it turned out well. This is an extremely easy and quick recipe that looks like a Five Star Recipe.
Servings: 4 people
Time: Approx. 45 min
Ingredients:
1 cup Japanese Sushi Rice / Jasmine Rice
3-4 cups water
4 tbspns Sugar
3/4 cup Thick Coconut Milk
1/2 tspn Vanilla Essence
1 cup Alphonso Mango Cubes
Additional Ingredients:
Mango Puree (Aamras)
Honey
For Garnishing:
Almond Pistachio Flakes
Mint Leaves
Method:
To make Pudding:
Take water in a pan and boil it. Once it starts boiling add the Sushi Rice into it and allow it to cook. When the rice is cooked upto 80% add Sugar and Coconut Milk to it. Further cook it for 10-15 minutes.Check the sweetness and add Sugar if required. Transfer it into a bowl and allow it to cool.
After cooling, add Vanilla Essence and Alphonso Mango cubes and mix. The pudding is ready.
To Assemble:
Take a tall glass and pour Alphonso Mango Puree at the bottom. Then add a layer of Rice Pudding into the glass. Then pour some honey over it. Then repeat the layers till the glass is full.
Garnish it with Almond-Pistachio Flakes and Mint leaf. Refrigerate it and serve chilled.
Notes:
If Japanese Sushi Rice is not available, then you may use regular rice.
The quantity of Sugar has to be adjusted according to the sweetness of Mangoes.
Stepwise Pictures:
Sending this entry to Indiblogger contest, Borosil-My beautiful food.
Thai Sticky Rice Mango Pudding
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Oleh
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