You could say I’m on a bit of a mango kick lately. And coconut. Oh, and rice. So when I was dreaming up something I could bring to the online blog party that is Fiesta Friday, hosted by the lovely Angie over at The Novice Gardener, this is what came to mind. It’s a bowl of tropical sunshine and comfort to get you through another February weekend, with or without a valentine. My inspiration came from (wait for it…) Yotam Ottolenghi (I know! I have to stop stalking him, I really do…) and his Cinnamon Rice Pudding with Cherry Compote and Pistachios, but I did it minus the cinnamon, the cherry compote, and the pistachios! But I have rice, and it’s kind of pudding-like, so there you go. It’s a coconut-mango sticky rice with a touch of cardamom and a little sprinkle of nigella seeds, both of which add a subtle peppery flavor. It’s simple, delicious, and apparently makes you loopy. In celebration of both Valentines Day and Fiesta Friday, I’m sharing with you my favorite film picks for foodies and lovers. All of these show how powerfully food can stir memory, express love & passion, and make us feel more alive and connected in this world. I’m planning on re-visiting a few of these over the weekend with a warm bowl of cardamom-coconut-mango rice pudding in hand. Here goes:
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Films for Foodies & Lovers
- Like Water for Chocolate
- The Scent of Green Papaya
- Eat, Drink, Man, Woman
- Babette’s Feast
- Eat, Pray, Love
- Under the Tuscan Sun
- Il Postino/The Postman
So, what are your favorites? Happy Valentine’s Day and Happy Fiesta Friday!
Cardamom-Coconut Rice Pudding with Mangoes & Nigella Seeds
(Inspired by Yotam Ottolenghi’s Cinnamon Rice Pudding with Cherry Compote and Pistachios) Serves 2-3; it can easily be doubled
- 1 cup German milchreis or pudding rice
- 2 1/4 cups coconut milk, plus 1/4 cup or so more for serving
- 3 cardamom pods, seeds crushed & pods removed
- optional: 1 tsp. grated fresh ginger
- 2 Tbs. sugar
- pinch of salt
- 1 mango, sliced into strips
- Nigella seeds for garnish. Note: if you don’t have nigella seeds or don’t care for their peppery bite, you could substitute ground pistachios or toasted flaked coconut.
Directions: In medium saucepan, combine rice, 2 1/4 cups coconut milk (or more for a softer consistency; I like mine with the grains mostly intact), the cardamom seeds, ginger, & sugar and bring to a boil. Cover and turn heat down to a simmer and continue to cook until rice is softened but not mushy, 22-25 minutes (watch and add more liquid if necessary). Remove from heat and let sit for a couple minutes. Stir gently, then add a pinch of salt and some more warmed coconut milk to taste and give it a final good stir. Spoon into bowls, add mango slices around the sides, and sprinkle with nigella seeds. Enjoy!