Creamy Coconut Citrus Rice Pudding that is dairy free and bursts with tropical flavor. Refreshingly cool summer dessert.

Creamy Coconut Citrus Rice Pudding that is dairy free and bursts with tropical flavor.  Refreshingly cool summer dessert. 

This dessert is just one of the four delicious recipes included in this Friday’s Food Therapy Program.
It’s bring a friend night so remember to bring a friend and share the benefits and fun of our
Food our Therapy Program.

Don’t forget to register: Click here for a full schedule and to sign up.

Also on the menu this Friday is “Thai Coconut Vegetable Soup”.
(The recipe is below for an advance look)

Looking forward to seeing you Friday.

Best in health,
David Bibbey, L.Ac.

Thai Coconut Vegetable Soup

Makes 6 bowls of soup 

Preparation time: 15-20 minutes

Ingredients

3 cups Vegetable stock

2 cups Coconut milk

1 stalk (white only) lemongrass

12 slices Galangal (or ginger) quarters

4 Kaffir Lime Leaves (hand-torn)

¼ – ½ Serrano chilies

(big slices so you can avoid them)

1 tbsp sea salt or 1 tbsp Fish sauce

2 tbsp Lime juice

1 tsp Sugar

4 tbsp cilantro

4 thin sliced button mushrooms

1 cup of vegetables chopped bite-sized (broccoli, carrot, cabbage, bell peppers)

Directions

For the lemongrass, use only the bottom white part (about 6 inches) and discard the woody grass part of it. With the flat side of a cleaver or a heavy object, pound and bruise the lemongrass so it releases the flavor. Cut into 2 inch segments.

Put the stock into a pot and bring to a boil. Toss the galangal, lemongrass, sugar, and lime leaves in. Simmer for 5 minutes.

Add the coconut milk, chilies, fish sauce and simmer for another 5 minutes.

Finally, add the vegetables and mushrooms and cook until the cooked tender.

Turn off the heat, add lime juice and garnish with coriander leaves. Test for saltiness and sourness. You should get the earthy flavor of galangal, noticeable amount of saltiness, sweetness from the coconut milk, and a fair bit of lime flavor, with a hint of chili in the background.

If required, adjust with more fish sauce (salt) and lemon juice (sour).

(Why do I add the lime juice at the end instead of adding it with everything else?  Because the flavor of the lime gets mellowed when it’s cooked. You need it fresh and bursting on your tongue.)

 

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