Serves/Yields: 4
These luscious rice pudding parfaits were inspired by my favorite rice dessert: the mango and sweet sticky rice of Thailand. Traditionally, this dessert is served on a plate with a scoop of coconut-infused rice surrounded by slices of mango. My version opts for a more unusual presentation, by layering the ingredients in clear glass dessert or parfait bowls or wineglasses. The word “verrine” originally referred to a small glass container with no base that could hold a layered appetizer or dessert, which allows for a vertical and visually appealing presentation.
Ingredients for Mango and Rice Verrines:
- 1 (13.5-ounce) can unsweetened coconut milk
- ½ cup natural sugar (try organic coconut sugar)
- 2½ cups cooked jasmine rice
- 1½ teaspoons vanilla extract
- 1/8 teaspoon salt
- 2 to 3 ripe fresh mangos, peeled, pitted, and finely chopped - See more at: https://navs-online.org/blog/recipe/mango-and-rice-verrines/#sthash.F3gvtDPn.dpuf
- ¼ cup roasted unsalted peanuts or cashews, crushed
Instructions
- In a large saucepan, combine the coconut milk and sugar, and bring almost to a boil, stirring to dissolve the sugar.
- Add the cooked rice, vanilla, and salt, and simmer over medium-low heat for 15 minutes, or until desired consistency is reached, stirring occasionally.
- Set aside to cool.
- Spoon a small amount of the rice into the bottom of 4 clear dessert or parfait glasses (wine glasses are good for this).
- Top each with a layer of chopped mango, followed by another layer of rice, until the ingredients are used up (or the glasses are nearly full).
- Sprinkle the tops with the crushed nuts.
- If the mixture seems dry, add the remaining ½ cup of broth.
- Stir in the parsley and lemon zest and cook until the rice and vegetables are tender, about 10 minutes longer.
- Remove and discard the bay leaf.
- Refrigerate until serving time.
- Serve chilled.
Gluten-free | Soy-free | Quick and Easy | No Oil