Rice pudding parcels
March 17, 2011 • Category: Dessert
This is a recipe inspired by the Far East; I was discussing making muhallabiyeh with some Filippino ladies in Beirut and suggested giving it an Asian twist; two flavors were immediately mentioned: mango and coconut.
So this is what I figured I would do: Make a rice pudding with some coconut milk. Add some diced mango to the pudding and present it on a little rice parcel, with a swirl of caramel sauce or honey.
INGREDIENTS:
- 1 cup of rice, preferably sushi (or medium-grain starchy rice)
- 8 to 10 sheets of rice paper
- 2 mangos, cut-up in small dice
- 1/2 can of coconut milk (4 ounces or 125 g.)
- 6 Tablespoons  of sugar (keep 2 for frying the bundles later)
- 2 Tablespoons of unsalted butter
- honey as garnish
METHOD:
- Place the rice in a saucepan and cover with water; bring to a simmer and let the rice boil gently for 15 minutes; add the coconut milk and simmer a few minutes longer, adding the sugar and stirring a bit. The rice should become drier but still coated with sauce. Remove from heat and set aside.
- Take the rice papers, and place in a wide dish in which you would have poured 2 or 3 cups of hot water. The rice paper will soften within seconds. Take one sheet at a time and place on a work surface, removing all the creases that appear.
- Place a few tablespoons of rice pudding in the middle of the rice sheet, add some diced mango and fold over like you would fold an envelope, keeping it snug and tight.
- Melt 2 tablespoons of butter and 2 tablespoons of sugar in a skillet. Add the rice bundles and gently fry on all sides.
- Place on a serving plate, scatter a few mango pieces and a squeeze of honey. Serve warm or at room temperature.
Comments
35 Comments • Comments Feed
Anita says:
That’s a fantastic idea, love it and I imagine it tastes great! Nice combo.
On March 17, 2011 at 7:36 pm
Claudia says:
This is so creative – really love the sweet mango in this – plus the bright color. It’s Asian and tropical.
On March 17, 2011 at 8:48 pm
Belinda @zomppa says:
How pretty! Love the swirl of honey.
On March 17, 2011 at 8:55 pm
rebecca says:
oh wow adorable and very creative love fusion foods
On March 17, 2011 at 10:05 pm
lisaiscooking says:
The bundles look great, and the coconut and mango sounds delicious in them! Browning them in butter must add even more great flavor.
On March 17, 2011 at 11:15 pm
Min {Honest Vanilla} says:
Yummy! with a capital Y 🙂 What an interesting twist! I love all things rice pudding and yours looks stunning and oh-so-tempting~
On March 17, 2011 at 11:23 pm
Hanaa says:
What an interesting twist. I can see how that would work. These “parcels” remind me of these treats my mom made a lot when I was a kid called Briwat bi Roz. I think she fried them but maybe she baked them. One thing for sure is that they took a dip in warm honey afterwards. For fancy occasions she’d sprinkle them with finely chopped toasted almonds. Yum! Will have to ask her to make them for me when I see her in a few weeks :o)
On March 17, 2011 at 11:32 pm
Prerna@IndianSimmer says:
Oh, nice! That’s a genius idea. We make rice pudding ALL the time and I have made it to death but this one can give a new facelift to my same old same old rice pudding. Thanks so much for sharing! BOOKMARKED 🙂
On March 18, 2011 at 12:06 am
virginie says:
je ne suis pas une super adepte des sushis, mais je suis sur qu’une version sucrée suffirait à me convaincre du contraire !!!
bises
virginie
On March 18, 2011 at 12:18 am
Maria @ Scandifoodie says:
Wow they look fantastic! I am so intrigued!
On March 18, 2011 at 1:42 am
oum mouncifrayan says:
que du bonheur dans cette assiette! bravo
On March 18, 2011 at 3:33 am
fimère says:
ton idée est excellente la présentation magnifique bravo
à bientôt
On March 18, 2011 at 3:52 am
senga50 says:
Un plaisir ! déjà la mangue… et puis ce caramel divin, un peu craquant… quelle belle recette…
On March 18, 2011 at 5:09 am
Louise says:
OOOOH. I absolutely lurve rice pudding, and there’s nothing you can do with mango and coconut that tastes bad, so this sounds like a perfect combination. And no silverfish in sight!
On March 18, 2011 at 6:55 am
gummi baby says:
What a great combination of flavours, I’ve never thought of using my rice paper this way! It would make a wonderful dessert.
On March 18, 2011 at 7:14 am
Nuts about food says:
I love your imagination! Great idea.
On March 18, 2011 at 8:00 am
Priya says:
Wat an elegant and delicious parcels,never tried pudding in rice paper like this,marvellous dessert..
On March 18, 2011 at 8:44 am
deana says:
I am so into comfort food this week… gorgeous and innovative… that’s what it is…. sort of a dessert spring roll. I have never done rice pudding with coconut milk… when I read it I went DUH!!! Of course, that is a brilliant idea!
On March 18, 2011 at 9:11 am
T.W. Barritt says:
So simple, but so comforting. I have yet to find a place that sells rice paper, but I am going to have to look harder – such a nice creative option for different fillings.
On March 18, 2011 at 9:20 am
cuisineplurielle says:
cela a l’air fameux
On March 18, 2011 at 11:41 am
sweetlife says:
wonderful flavors, I love the use of rice paper in these tasty parcels, yum
sweetlife
On March 18, 2011 at 11:49 am
Susan says:
Fantastic idea and beautiful presentation! Love the combination of flavors too.
On March 18, 2011 at 11:54 am
Adelina says:
Since I am not a big fan of milk in my pudding, I know I would love your little parcels with coconut milk. Adding the mangoes will just have me floating on clouds.
On March 18, 2011 at 12:09 pm
Ivy says:
Joumana, I think I have read your thoughts. The other day I bought coconut milk to make ryzogalo now that it is fasting time but would have never thought to make them into parcels. I think they must be wonderful.
On March 18, 2011 at 1:06 pm
Angie's Recipes says:
Mango, coconut in rice pudding..They sound and look marvelous!
On March 18, 2011 at 1:16 pm
Lazaro says:
Great flavor profile and lovely presentation.
Bravo!
On March 18, 2011 at 1:33 pm
carine says:
J’adore le riz au lait. Avec de la mangue et une feuille de riz, ça doit être terrible!
On March 18, 2011 at 1:45 pm
domi says:
Bonsoir Joumana, un bien succulent dessert avec une superbe présentation gourmande pour ce petit bout d’ exotisme. Bisous et passe une belle journée
On March 18, 2011 at 2:42 pm
Peter says:
Very original and one can always find inspiration in other cuisines and apply them to our own. Bravo!
On March 18, 2011 at 2:49 pm
Caffettiera says:
This must be the most stylish rice pudding ever. I never thought about using rice papers like this. Coconut and mango must be such a great flavour combination!
On March 18, 2011 at 5:20 pm
Lentil Breakdown says:
Once again, you win the originality award!
On March 18, 2011 at 7:28 pm
tinytearoom says:
This looks so fresh and inviting. Mangoes are sadly going out of season in Sydney. They are the most heavenly fruit created. I love that you paired it with sweet rice. lovely
On March 18, 2011 at 10:07 pm
JourneyKitchen says:
This looks nice and love the plating by the way. I make a rice pudding with mango and coconut too but the way you presented it SO good And love the drizzle. Wait – I mean to say I love this!
On March 19, 2011 at 8:14 am
Eve@CheapEthnicEatz says:
What a great fusion dish idea. I love rice pudding, add coconut and mango and its a sure thing. Wrapping it in the rice paper is brilliant.
On March 21, 2011 at 4:13 pm
Magic of Spice says:
These are so lovely! I love mangoes anytime, but with this dish they are definitely taken to a higher level.
On March 24, 2011 at 2:41 pm