Wine Dinner Extra: Liqueur Tasting: Thai Coconut Rice Pudding with Mango

Thai Coconut Rice Pudding with Mango

Adapted from: about.com thai food

Ingredients

1 cup Thai Sweet Rice (also called 'sticky rice' OR 'glutinous rice', available at Asian food stores)

1 ¾ cup water, divided

4 Tbsp. brown sugar

1/4 tsp. salt

1 can (14 oz) coconut milk

1-2 ripe mangos, cut into bite-size pieces

1 cup coconut, toasted

Directions

Put the rice and 1 cup water in a rice cooker. Soak for at least 1 hour, up to 4.

Do not drain the rice. Add 3/4 cup (more) water, plus 1/4 can (about) coconut milk, 1/4 tsp. salt, and 1 Tbsp. brown sugar. Stir this into the rice. Turn on rice cooker to cook rice.

To make the sauce, warm (do not boil) the rest of the can of coconut milk over medium-low heat (5 minutes). Add 3 Tbsp. sugar, stirring to dissolve.

Taste-test the sauce for sweetness, adding more sugar if desired.

To assemble, place a few 'mounds' of sticky rice in each serving bowl. Spoon sauce around the spoonfuls of rice. Top with slices of the mango. Garnish with toasted coconut.

Liqueur:

Orchid Mango Liqueur

Wine Dinner Extra: Liqueur Tasting: Mushroom Risotto Cakes

Mushroom Risotto Cakes

Adapted from: The Northwest Best Places Cookbook

Ingredients

5 cups chicken stock

½ cup dry white wine

2 tablespoons minced flat leaf parsley

3 tablespoons olive oil

4 tablespoons unsalted butter

1 bunch green onions, minced

2 cloves garlic, minced

½ lb. chanterelle mushrooms, cleaned and thinly sliced

1 ½ cups Arborio rice

½ cup grated Parmesan cheese

Directions

Combine the stock, wine, and parsley in a medium saucepan and bring just to a low simmer.

Heat the olive oil and 3 tablespoons of the butter in a large, heavy skillet over medium heat. Add the green onions and garlic and sauté until beginning to soften, about 3 minutes. Add the chanterelles and continue sautéing until the mushrooms have released their juices, stirring often, 4 to 5 minutes longer. Stir in the rice until it is evenly glossy. Add 1 cup of the hot stock to the rice and cook over medium heat, stirring constantly, until all of the liquid is absorbed. Continue adding stock, 1 cup at a time, about every 5 minutes, allowing the rice to absorb each addition before adding the next. When all the stock has been absorbed and the rice is tender, remove the pan from the heat and stir in the Parmesan cheese. Season to taste with salt and pepper and let cool.

When cook, form the risotto into cakes, using ½ cup for each, and making them about 3 ½ inches across and ½ inch thick. Lay the cakes on a baking sheet lined with plastic wrap, cover with a second sheet of plastic wrap, and refrigerate for 2 hours.

Just before serving, heat the remaining 1 tablespoon butter in a large skillet, preferably nonstick. When the butter is melted and begins to foam, add some of the cakes in a single layer; do not crowd the pan. Cook the cakes over medium high heat until well browned and crusty, about 3 minutes on each side. Cook remaining cakes, adding additional butter as needed.

Notes:

To form cakes, a biscuit cutter may be helpful. Spray with cooking spray, place on tray and put risotto inside to form. Gently pull biscuit cutter straight up to release formed cake.