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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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White rice, and fruit, topped with a mango sauce. I dessert created with leftover rice. Also available in my cookbook. Ingredients:
1 cup instant rice |
1 (13 1/2 ounce) can coconut milk |
water |
1/3 cup condensed milk |
1 teaspoon basil sugar (recipe below) |
4 large strawberries (diced) |
2 large kiwi (diced) |
12 ounces mango nectar |
1 teaspoon cornstarch |
1/2 cup warm water |
Directions:
1. 1. In a medium saucepan over medium heat, add the rice and coconut milk and let it come to a boil. Stir constantly to prevent sticking.
2. 2. Add water a little at a time until rice is done and sticky.
3. 3. Once the rice become sticky add the condensed milk and basil sugar.
4. Basil Sugar.
5. 1/2 cup Granulated Sugar, 1/4 cup Fresh Basil Leaves. Place basil and sugar in a food processor, and process until basil is very finely chopped and the sugar is fragrant and tinted green.
6. Mango Reduction
7. In a sauce pan heat and reduced by half 12 oz of mango nectar. Add 1 teaspoon of cornstarch to 1/2 cup of warm water and whisk to incorporate. Add the flour mixture to the mango nectar one teaspoon at a time until it thickens.
8. Serve the rice on a plate or in a bowl with the diced fruit on top, covered with the mango reduction.
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