- 3/4 cup black japonica rice
- 1 1/2 cups water
- 1/4 tsp salt
- 1 can coconut milk
- 1 tsp vanilla extract
- 3/4 cup honey
- 1 ripe mango – slightly soft to the touch
- 1 tsp lime juice
- a few mint leaves
I think I appreciate my mother exponentially with age. Honestly, with every coming year and glowing, growing cycle of my life, my appreciation for her quadruples. Not only do I regard her in the highest, but I also see the warming and lightening effect on those around her. All in all I’m a little biased, but come on. Mom rules. And I’m sure yours does too.
So in anticipation for girl-time this Sunday, I offer a fun dessert to make and eat together. Every piece is an experience. As you dunk a spoon through the chilled mango and down to the dark, creamy rice, take a second to admire how the sunny yellow pops against the purple swirl of pudding. The contrast continues on the tongue, with the satiating duo of cool, chopped fruit on top of the hot rice. Definitely a dish to share with someone close.
Along with this sweet dish, a thoughtful brunch is sure to hit the spot on Mother’s Day. Here’s an assortment of flavorful (and mostly healthy) recipe ideas:
Clink forks together, then dig into Healthy Huevos Rancheros, Coconut Oatmeal with Sautéed Plums, Citrus Sweet Potatoes, Lemony Asparagus with Roasted Pinenuts, Hurricane Salad, Steamin’ Carrot Bisque, or a Garlicky Kale Galette.
I modified this great, standard recipe from the NYTimes to suit my own pantry. For dealing with that slippery fruit of a mango, kindly reference Kenzi at Food52′s Hedgehog Method. I shared Coconut Rice Pudding & Lime Mango with 5-Ingredient Mondays, Tuesdays with a Twist, Tasteful Tuesday, Wheat-Free Wednesday, Gluten-Free Wednesday, Waste Not Want Not Wednesday, Simple Lives Thursday, Tasty Traditions, Gluten Free Friday, Whole Foods Friday.
1. Combine the rice, water and salt in a saucepan, and bring to a boil. Reduce the heat, cover and simmer 30 minutes or until all of the water is absorbed.
2. Add the coconut milk, vanilla and honey to the rice, and stir together. Bring to a boil while stirring. Reduce the heat and simmer uncovered, stirring often, for 10 to 20 minutes until creamy.
3. In a separate, little bowl mix the chopped mango, mint, reserved honey, and lime juice together.
4. Throw the dried coconut onto a skillet, and toast over medium-high heat. Stir occasionally, and cook for five minutes or until golden brown. Divide the steaming rice into four ramekins. Spoon the mango mixture on top, then sprinkle on the toasted coconut. Enjoy!