Class/Challenge/House Pride: Alchemy
Project Name: thai sticky black rice with mango sorbet
Project Page Link (if available):
Brief Description: (how it fits the requirements, pattern/techniques/recipe used, any fun tips, etc.) This is all about the congelation or change of state.
It is also easy and pretty impressive, I cooked dinner for some friends last night and I was able to cook this the night before and reheat the rice to serve.
You have to start with the right kind of rice, I get it in my local asian shop, it is called thai black rice. It is a whole grain but a different variety to regular rice. It is really simple to make, you simply cook the rice with a can of coconut milk in a saucepan, It takes about 45 minutes to cook, once done you stir in sugar and salt, topped with some toasted coconut shavings if you have them (I didn't) It also reheats really well in the microwave.
This was the recipe I followed. http://www.thekitchn.com/recipe-coconut-black-rice-pudding-176861
it is traditionally served with mango, but ripe, nice to eat, mangos are rarer than hen's teeth in Ireland, so I used a large can of kesar mango pulp (30oz) I also got this from the asian store. Sorbets need about 20% sugar, a little more is OK. There was 5% sugar in the mango already, so I added more sugar, plus a little water to dissolve the sugar, lime juice and put it into an ice-cream maker.
can mango pulp (30oz)
1/2 cup water
Juice of 2 limes.
dissolve the sugar in the water (warming it on the stove to help it dissolve if necessary)
mix in mango and lime, stir well. Put into an icecream maker.
If you don't have an icecream maker, just put it into a container into the freezer, take it out and stir it well to break up any ice crystals, after about an hour. repeat this once or twice more until it is frozen.
I managed to get a mango that was pretty ripe, so I had some fresh mango on the side.
I remembered to take a photo before I had eaten all the leftovers for lunch today.