RICE WITH COCONUT MILK, PINEAPPLE, AND PAPAYA

The discovery of this dessert/snack/breakfast will mean a before and after for those lactose intolerant or allergic to cow protein who have spent their lives looking with the face of a slaughtered lamb as the rest of the family went blind to that rice pudding that 95% of the country's grandmothers prepare. The creaminess of this Thai-inspired sweet does not lag behind the Spanish version, the flavor is also abundant, and at the level of calories and dirty satisfaction they must also be there-there, so we can say that it is a vegan version (with coconut milk) and fresher because it has some fruit, the same.

You may also be interested to know about the following recipe khao neeo mamuang 

It is prepared with glutinous rice, widely used in Asian cuisine to prepare desserts served on the plate or in the form of balls or cakes sweetened and flavored with fruits such as mango, banana, or coconut. It is also the raw material with which mochi is made, the traditional Japanese sweet par excellence, which is served in New Year's celebrations and with which it seems that every year a few Japanese people definitely fold their napkins.

This version has a little less rice and sugar than the original because I prefer it less soggy and a little juicier. The Thai recipe is almost a sticky pastry that produces on the western palate an effect similar to that of Chinese desserts: that of being anything but a dessert. If you don't have glutinous rice within reach -although they sell it in oriental food stores and in many supermarkets-, you can use bomba rice previously soaked in a glass of water, dilute the coconut milk with more water (I would say that for this amount you will need a few 750 ml of liquid, so 550 ml) and prepare it as if it were a traditional rice pudding.

If you feel like it, you can top it with some chopped dried fruit, roasted or caramelized sesame, a little chopped mint, or a touch of grated lime peel just when you take it to the table.








Difficulty
It's easy, but a tad laborious.

Ingredients

For 4 people

150 g glutinous rice

200 ml of coconut milk for desserts

75 g of brown sugar or panela (or white, or honey)

200 g of pineapple (without skin or stem)

200 g of papaya without skin or seeds

Walnuts, lime zest, mint, or sesame to serve

Preparation1. Soak the rice in plenty of cold water for 12 hours, drain and wash with the help of a fine strainer to remove any excess starch. Steam over a metal strainer for about 45 minutes, then let it rest covered for 15 minutes to finish cooking.

2. In a saucepan, simmer the coconut milk with the brown sugar, brown sugar, sugar, or honey, and a pinch of salt, stirring often so that it does not stick. Mix the cream while still hot with the rice, stir well and let it cool.

3. Add the cut fruit - not too big, so that it can be scooped - and serve warm or cold (I like it very cold if it has slept in the fridge). It can be finished off with any of the toppings that we have proposed before.