Cardamom Rice with Coconut Cream and Mango
·Cook the rice
Cook the wholegrain rice in a small saucepan until completely soft. With classic wholegrain rice, use a bit more water than you'd normally use. Once it's soft, stir in a couple of teaspoons of sugar, a pinch of salt, and pour in the rice wine.
Pudding-like consistency
Simmer until the wine has evaporated. Then add the coconut cream and a pinch of cardamom, and simmer until it reaches a pudding-like consistency. Finish by sweetening with date syrup.
Coconut cream
Simmer the coconut cream, sweeten it with sugar, add a teaspoon of salt, and let it reduce slowly over low heat until it reaches a sauce-like consistency. The sauce should be both sweet and salty at once — it will beautifully balance out the tangy-sweet rice.
Toast the peanuts and melt the sugar
Toast the peanuts in a pan. In a separate pan, melt sugar until it turns into caramel, then quickly toss the peanuts in it.
Coat the peanuts and spin caramel threads
Coat the peanuts using a fork with circular motions, then lift and pull to create fine caramel "threads." Trust me, it'll look fantastic on the plate.
Finish with mango
Finish by garnishing with ripe, juicy mango. Take care to pick a good one.