Coconut Rice Pudding from Mexico and Coconut Sticky Rice from Thailand

[Dover]

Well, Stinky has got me perusing Mexican Food websites now...geesh! And this looks like a good
one.
Not sure what this Mexican dessert tastes like (I'll try it soon..so simple!), but it reminded me of one of my favorite indulgences at Thai Food restaurants - Coconut Sticky Rice with Mangoes.


Coconut rice pudding

Mexico’s tropical climate is perfect for coconut palms. They grace the coastline in much of the country. Coconut water and cocadas (coconut macaroons) are sold everywhere along roadsides and in markets. Rice came to Mexico by way of the Philippines, and was quickly embraced by the everyday cook, usually as a course on its own served as a sopa seca, a dry “soup”, before the plato fuerte, the main course. Rice and coconut seem like a natural combination in this creamy, flavorful pudding.

Rice pudding is a favorite Mexican dessert at fiestas, especially birthday parties. But I can’t say it is a favorite of mine, because it us usually dry, thick and gluey. Coconut Rice Pudding corrects all of these shortcomings, but then it is no longer an authentic recipe. There are times when authenticity is not as important as making a dish that is very inviting and tasty. This recipe was inspired by one that is served at the Bellagio in Las Vegas. You can find it on epicurious.com.

Coconut Rice Pudding
serves 6-8

•1 cup (7 oz./200 grams) raw rice
•2 cups (480 ml.) water
•1/2 teaspoon (3.5 grams) salt
•6 tablespoon (2 oz./60 grams) sugar
•3 tablespoon (.75 oz./80 grams) cornstarch
•3 large eggs
•2 cups (480 ml.) unsweetened coconut milk
•1 tablespoon (.5 oz./12 grams) vanilla
•1 teaspoon (4 grams) coconut extract (optional)
•1/2 (3.5 grams) teaspoon salt
•Toasted dried coconut flakes
•Fresh fruit slices1.

1. Bring water and salt to a boil. When water reaches a boil, add rice and swirl pan for a few seconds to dissolve salt. Cover and cook on very low heat for 15 minutes. Turn off heat. Do not lift the lid. Let rest for 10 minutes to completely absorb water. After 10 minute rest, fluff with a fork.
2. Bring coconut milk to a gentle simmer over medium heat, stirring every few minutes.
3. While coconut milk is heating, whisk sugar and cornstarch in a 1-quart bowl until blended. Whisk in eggs one at a time, until very smooth. Whisk in salt.
4. When coconut milk reaches a simmer, slowly add to egg mixture, whisking constantly. Pour back into a pan on the stove and cook over medium-low heat stirring constantly until thick enough to coat a wooden spoon.
5. Pour coconut sauce over rice and gently fold together. Stir in vanilla and optional coconut extract.
6. Press plastic wrap on surface of rice pudding and refrigerate until cold, 4-6 hours.
7. Serve garnished with toasted coconut and slices of fresh fruit.


http://cookinginmexico.com/2010/04/11/coconut-rice-pudding/


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Coconut-Flavored Sticky Rice with Mangoes – Kao Niow Ma-muang
A Recipe of Kasma Loha-unchit
Recipe Copyright © 1995 Kasma Loha-unchit.

In Kasma's classes, her Coconut-Flavored Sticky Rice with Mangoes and Black Sticky Rice desserts are among the students' favorite dishes.

Ingredients
 2 cups long-grain white sticky rice, sweet rice or glutinous rice
 2 cups creamy coconut milk (or one 14-oz. can)
 1/2 cup granulated sugar
 About 1 tsp. salt
 Optional flavoring: 2-3 fresh or frozen pandanus leaves (bai dteuy) or 4-5 drops jasmine (mali) essence
 1-2 ripe mangoes, peeled and sliced

Rinse the rice once or twice, cover with water 2-3 inches above the rice line and allow to soak at least 4 hours, or overnight. The grains will absorb much of the water and grow in size. They will also soften; pressing them between your fingers will easily break them into pieces.
When ready to cook, drain the rice and steam dry (without any water) in a shallow heat-proof dish, placed on a steamer rack over a pot with 2 or more inches of water on the bottom. If you are making a large quantity, use the special sticky rice steaming basket so that the rice grains cook more evenly. When making a large batch, it also helps to turn the rice and sprinkle a little water over the top once or twice during the cooking time.

When the rice is about 20 minutes into its steaming, prepare the coconut sauce by heating the coconut milk, sugar and salt together in a saucepan. Warm the milk until the mixture is well blended and smooth. If you wish a bai dteuy (pandanus leaf) flavor, add a few fresh or frozen bai dteuy leaves and simmer with the sauce for about 10 minutes. Then, remove the leaves, and after they have cooled enough to handle, use your hand to squeeze out all the fragrant juice until the leaves are dry. Add the pressed juice to the sauce. If fresh or frozen leaves are not available, use about 1/4 tsp. of the green bai dteuy essence. Or, if you wish a more delicate floral scent, use a few drops of mali (jasmine) essence instead. Keep the sauce warm.

Sticky Rice with Mangoes, "To Go"

When the rice is done and while it is still hot out of the steamer, pour half the coconut sauce over the rice. Stir well with a spoon to make sure all the grains are well coated. The rice should be wet but not swimming in sauce. Add more of the sauce if needed, reserving the remainder for dribbling over the top before serving. Let stand for 15-20 minutes to allow the rice grains to absorb the flavorings.
When ready to serve, dish the rice onto individual serving plates, spoon some of the reserved coconut sauce over each portion and arrange sliced mangoes over the top. Serve warm or at room temperature.


Notes and Pointers -

The coconut sauce should have a pronounced saltiness behind the sweetness. The saltiness will help bring forth the rich flavors of coconut milk and the delicate taste of sticky rice. Also, the salty-sweetness of the flavored rice enhances rather than distracts from the fruity sweetness of mangoes.
When mangoes and durians are not in season, coconut-flavored sticky rice is served with a choice of toppings, ranging from a very sweet coconut-egg custard called Sangkaya to a salty-sweet, minced dried shrimp mixture. The kanom (snack/dessert) vendor in the market usually has several choices,something to satisfy every mood and palate.
White sticky rice (kao niow) is usually labelled "glutinous rice" or "sweet rice." The following brands are all good: Golden Phoenix, Butterfly, and Sanpatong. (Kasma's Favorite Thai Brands.)
This dish is particularly popular during Thai New Year.