Thai Sticky Rice Mango Pudding

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

Ingredients:

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

Additional Ingredients:

Mango Puree (Aamras)

Honey

For Garnishing:

Almond Pistachio Flakes

Mint Leaves

Method:

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.

To Assemble: 

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.

Notes:

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.

Stepwise Pictures:

Sending this entry to  Indiblogger contest, Borosil-My beautiful food.