During my childhood days, I heard that Brahmins from Konkan region of Maharashtra used to eat Aamras-Bhaat, i.e. Mango Pulp with Cooked rice. This seemed like a very unusual combination to me. But when I recently visited Tamnak Thai Restaurant in Mumbai, I tasted this recipe and to my surprise, I liked it. I tried this at home and it turned out well. This is an extremely easy and quick recipe that looks like a Five Star Recipe.
Servings: 4 people
Time: Approx. 45 min
1 cup Japanese Sushi Rice / Jasmine Rice
3-4 cups water
4 tbspns Sugar
3/4 cup Thick Coconut Milk
1/2 tspn Vanilla Essence
1 cup Alphonso Mango Cubes
Mango Puree (Aamras)
Almond Pistachio Flakes
To make Pudding:
Take water in a pan and boil it. Once it starts boiling add the Sushi Rice into it and allow it to cook. When the rice is cooked upto 80% add Sugar and Coconut Milk to it. Further cook it for 10-15 minutes.Check the sweetness and add Sugar if required. Transfer it into a bowl and allow it to cool.
After cooling, add Vanilla Essence and Alphonso Mango cubes and mix. The pudding is ready.
Take a tall glass and pour Alphonso Mango Puree at the bottom. Then add a layer of Rice Pudding into the glass. Then pour some honey over it. Then repeat the layers till the glass is full.
Garnish it with Almond-Pistachio Flakes and Mint leaf. Refrigerate it and serve chilled.
If Japanese Sushi Rice is not available, then you may use regular rice.
The quantity of Sugar has to be adjusted according to the sweetness of Mangoes.
Sending this entry to Indiblogger contest, Borosil-My beautiful food.