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Organic: ONE FOR THE TABLE: Coconut-Lime Pudding with Mangoes
Source: One for the Table

Oneforthetable.com

Do you ever get the Sunday night blues? You know, that feeling of disappointment that the weekend is over and Monday morning looms like a dark cloud?

It happens to me sometimes. And when I feel this way, I usually crave something comforting -- something like rice pudding, the quintessential comfort food. It's warm, creamy and unabashedly carb-y. These are the good carbs, though, the ones that make you feel like you're receiving a hug from your mom.

Even if you don't get the Sunday night blues, everyone needs a little comfort now and again. And rice pudding leaves you feeling good every time.

Though I typically use traditional flavorings like cinnamon and vanilla, I went a little tropical with this one by using coconut milk, grated lime zest and toasted shredded coconut. It still has all the benefits of classic rice pudding but with a little sass. Top it with diced ripe mango, crunchy cashew nuts and toasted coconut, and you'll be laughing before you know it. And all of a sudden, Monday morning won't seem so bad.

Coconut-Lime Rice Pudding with Mangoes and Cashews

Serves 4.

4 tablespoons sweetened shredded coconut, toasted

1/2 cup Arborio rice

2 cups water

2 cups coconut milk (regular or light)

1/3 cup sugar

Zest of 1/2 lime

Garnishes:

1 small, ripe mango, diced

2 tablespoons sweetened coconut shreds, toasted

2 tablespoons unsalted cashew nuts, chopped

A pinch of lime zest

Place 4 tablespoons shredded coconut in a large non-stick skillet over medium heat. Shake the pan handle gently in a back-and-forth motion for 2-3 minutes to ensure even toasting, or until coconut is golden and aromatic. Set aside.

Add rice, water, coconut milk and sugar to a medium heavy-bottomed saucepan, stir well, and bring to a boil. Lower heat to a simmer, letting the rice bubble gently for 35-45 minutes, stirring occasionally. When done, the rice will be plump and the pudding will be thick and creamy. Give it a taste -- the rice should be fully cooked yet maintain a slight firmness.

Remove from heat and stir in the lime zest and toasted coconut. Allow to cool slightly before placing in individual serving dishes. Garnish each dish with fresh diced mango, toasted coconut, chopped cashews and finely grated lime zest.

(Susan Russo is a freelance food writer and cookbook author who lives in San Diego. She publishes stories, recipes and photos on her cooking blog, Food Blogga. One for the Table is Amy Ephron's online magazine that specializes in food, politics, and love. https://www.oneforthetable.com/.)


 

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