Monday, November 30, 2015         

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Mango-rice dish a winner


Kent Thompson, a former cook who made a career change to stay-at-home dad, took top honors at Moana Surfrider Westin Resort & Spa's mango recipe contest, with his Mango-Sticky Bamboo Rice Truffles, which boasted two sauces to dress coconut-crusted rice balls.

The festival continues through August with food and drink specials and a fundraiser for the Culinary Institute of the Pacific on Aug. 27. Call 923-2861.


1 cup green bamboo rice
1 cup sticky white rice
1 12-ounce can coconut milk
1-1/4 cups water, for cooking
2 tablespoons sugar
Pinch Hawaiian salt
1 cup ripe mango, diced
2 cups toasted coconut flakes
Mint leaves, for garnish
» Mango sauce:
2 cups mango puree
2 tablespoons half and half
2 teaspoons fresh ginger juice, or to taste
1 teaspoon red chili pepper flakes
Pinch Hawaiian salt
» Curry fusion sauce:
1 cup plain yogurt
1/2 cup coconut syrup
1/2 cup lime juice
2 teaspoon curry powder

To make rice truffles, soak rice for 1 hour in enough water to cover. Drain. Cook rice with water, coconut milk, sugar and salt in rice pot or double boiler. Cool to room temperature. Fold in diced mango. Chill well.

For mango sauce, whisk together ingredients until smooth. Chill. Repeat for curry sauce.

Scoop rice and form into ball about the size of large scallop, sprinkle with coconut flakes and top with mint. Serve two rice balls atop puddles of two sauces. Makes 30 to 40 truffles.

Approximate nutritional analysis, based on 30 servings: 150 calories, 6 g fat, 5 g saturated fat, no cholesterol, 30 mg sodium, 22 g carbohydrate, 1 g fiber, 10 g sugar, 2 g protein

Approximate nutritional analysis, based on 40 servings: 110 calories, 4.5 g fat, 4 g saturated fat, no cholesterol, 25 mg sodium, 17 g carbohydrate, 1 g fiber, 8 g sugar, 1 g protein

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