A play off of traditional mango sticky rice, the original rice crouton is used in a sweet treat. Coconut milk is added to the rice crouton mixture and topped with mangos and basil for the ultimate dessert.
Sticky Coconut Rice & Mango Rice Croutons
Ingredients
- 1 ripe mango, sliced
- 1 bunch basil, chiffonade
- 1/4 cup Coconut oil
- 500ml Coconut milk
- 2 cups USA white rice
- 2 cups water
- Salt & pepper to taste
Materials
- Mixing Bowl
- Chefs knife
- Cutting board
- Parchment paper
- Sauce pan
- Baking sheet
- 3 inch ring mold
- Paper towel
- Tongs
- Skillet/Frying pan
Directions
- Combine rice, coconut milk, water , salt and pepper in a small saucepan.
- Bring to a boil uncovered over high heat; reduce to low simmer, cover and cook for 30 minutes.
- Purée half the cooked rice with a hand blender or small food processor (mix should be very sticky)
- Place rice in ring mold on baking tray lined with parchment paper, repeat until mixture is finished
- Place try in the freezer and allow to set
- Place formed crouton in frying pan and cook for 1 minute on each side until crispy
- Remove and reserve on a plate lined with paper towel
- To plate, arrange your rice croutons, top with sliced mangoes, and garnish with chiffonade of basil
