This delish dish, topped with tropical fruits and shaved coconut, will leave you with one question: can anything this easy be good—and good for you? Actually, yes. Much of this pudding’s nutritional power comes from black rice, which has more protein and fiber than any other rice (take that, jasmine!). Plus, it has the highest amount of antioxidants.
If you’re not feeling fancy, this pudding is delicious topped with orange segments, sliced banana and toasted almonds instead of some of the more exotic fruits.
Per serving:
Place black and Thai sticky rice or sushi rice in large container and cover with 3 inches of cold water. Soak for 8 to 24 hours. Drain and place in fine-mesh strainer lined with cheesecloth. Place in double boiler or over large pot of boiling water. Be sure strainer is not touching the boiling water.
Cover and steam for about 35 minutes over boiling water, or until rice is shiny and tender to the bite but still has a little crunch.
Meanwhile, place coconut milk, sugar and salt in saucepan. Stir over medium-high heat just until sugar is dissolved. Stir in vanilla. Cover and reduce heat to very low. Stir occasionally.
When rice is fully cooked, transfer to large bowl and break up grains with fork. Immediately pour 2/3 of the warm coconut milk mixture over top and fold in to mix thoroughly. Set remaining milk aside. Cover rice with clean kitchen towel and set aside at room temperature for 30 minutes to 3 hours to soften rice.
To serve, spoon rice into little dessert bowls. Pour a little of the remaining coconut milk mixture over top. Garnish with assorted tropical fruit and coconut.
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.