The reason I’ve been a bit slow in getting the next post up is because I hit a little boulder on my road to a good dessert this week. I had this idea in my head, and the more I thought about it the better it became. It all started when I started thinking about the four banana’s I had sitting on my Kitchen counter. In my world, a banana has a very short window of opportunity for eating. One day on the early side of the window and it’s green and chewy ; one day on the other side and it’s a powdery mush. These banana’s were a day or so on the downward slope of their life. Not an unusual circumstance, but the usual solution of banana bread or banana walnut muffins just didn’t appeal. What could I do with these yummies? So the idea of a compote came into being. With what? Hmm. A rice pudding perhaps? A tropical, Thai inspired rice pudding perhaps? What about a coconut and lemongrass rice pudding, with a banana and ginger compote and fresh mango? Sounds really good, really exotic, something a slender, tan woman in a fusia and turquoise sarong would serve to you in a coconut shell while sitting on a beach in Indonesia. Mmmm.
So I diligently set about concocting a dessert which was to become possibly the worst dessert ever made in the history of man, ever. Well, I exaggerate. But the ever wonderful Mr. P stopped smiling rather abruptly after the first spoonful. And after my own first taste I realised that he hadn’t just swallowed a fly. Was it the over exuberant amount of fresh ginger I had used in the banana compote? Was the rice too sickly sweet? Too dry? Was the mango cut into too large chunks, making it difficult to eat with the rice pudding?
All of the above.
But I’m determined to get it right and so did a
bit of thinking, a bit of reading and discovered
a thing or two about rice pudding. Firstly, ride
pudding takes a lot more liquid to make than
normal eating rice. How could I not know that?
Secondly, coconut rice pudding is known as Kheer,
though the recipe I’ve since concocted is somewhat
different. The lemongrass lifts the pudding from
a sweet comfort food for a cold rainy day to
something best eated at room temperature
(or slightly chilled) in the summer after a
light meal. Also I ditched the banana compote,
ironically seeing as that’s what got me going on
this path in the first place, as there seemed to be
so many conflicting flavours to concentrate on.
Simpler is better after all!
Lemongrass Coconut Rice Pudding with Fresh Mango and Lime
1 fresh mango, peeled and diced into small pieces
juice and zest of one lime
2 Tbsp castor sugar
2 full star anise
– rinse the rice under cold water
-bring the milks, coconut and lemongrass to almost a boil in a heavy based saucepan. Add rice, bring to boil and lower heat to a simmer. Simmer, covered, 45 – 60 mins until thick and creamy. Leave to cool.
– Meanwhile, chop fruit
– put water and sugar in a small saucepan, heat gently to melt sugar. Add star anise and bring to a small simmer on a low heat. Simmer about 10 mins until syrup starts to thicken slightly. Do not caramelize.
– Allow syrup to cool slightly before adding lime juice and half the zest.
– When rice pudding is cooked and cooled, add lime syrup to mango. Remove lemongrass from rice, divide pudding between four bowls and top with mango. Garnish with remaining zest.