How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines. So here is the recipe:
- Rice (kolam) soaked for ½ an hour 1½ cups
- Coconut milk 2 cups
- Castor sugar (caster sugar) 1 tablespoon
- Salt to taste
- Pandana leaves 2
- Powdered sugar 2 tablespoons
- Cornflour/ corn starch 1 tablespoon
- Ripe mango ½ medium
- Boil 4 cups water in a non-stick pan, add rice and mix well. Cook till the rice is done.
- Heat half the coconut milk, castor sugar and salt in another non-stick pan, add 1 pandana leaf and mix well. Cook for 2-3 minutes.
- Transfer the coconut mixture into a bowl.
- Transfer the cooked rice in another bowl, add coconut mixture and set aside for 20 minutes.
- Heat powdered sugar, cornflour and salt in another non-stick pan, add remaining coconut milk and whisk well. Keep stirring till thickens.
- Peel and cut mango into thin strips.
- Pour the prepared sauce into a squeezy bottle.
- Drizzle coconut sauce on a serving plate, place mango strips and remaining pandana leaf on one side of the plate.
- Put the rice into another deep plate, put the plate upside down in center of the plate and remove it gently and serve immediately.