bhutanese red rice

This dish is inspired by a classic Thai sweet made with sticky rice. The red Bhutanese rice has a very nice chewy texture, and the pudding has a light purple-red hue.

Red Coconut Rice Pudding With Mango

red Bhutanese rice

water

salt

milk (can use 2 percent) or rice beverage

coconut milk

vanilla

raw brown sugar,

rose water (optional)

peeled,

lime juice

Combine the rice, water and salt in a saucepan, and bring to a boil. Reduce the heat, cover and simmer 30 minutes or until all of the water is absorbed.

Add the milk, coconut milk, vanilla and sugar to the rice, and stir together. Bring to a boil while stirring. Reduce the heat and simmer uncovered, stirring often, for 10 to 20 minutes until creamy. Stir in the rose water.

Scrape into a bowl or into individual serving dishes, and allow to cool. Serve warm, if you prefer. If serving chilled, cover and cool for at least two hours before serving. Spoon into wide serving bowls or plates, and arrange slices of mango atop or alongside each serving. Squeeze a little lime juice over the mango slices, and serve.

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Red Coconut Rice Pudding With Mango

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Red Coconut Rice Pudding With Mango

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