Om Yoga Magazine — February 2018

Coconut and Lime

Rice Pudding with

Grilled Pineapple

Serves 2

Ingredients

For the Curry Sauce:

• 1 medium white onion, peeled and finely diced


• 1 medium carrot, peeled and finely diced


• 4 cloves garlic, peeled and finely chopped


• 1 tsp fresh ginger, peeled and grated


• 1 large, mild, red chilli, finely sliced


• 1 small sweet apple, such as royal gala or cox,
  cored and chopped


• 1 tbs mild curry powder


• 2 tsp garam masala


• 1 tbs soy sauce or tamari


• 1 tbs mirin (agave or maple syrup can be used instead)


• 1 tbs white miso paste


• 1 tsp stock powder


• 1 tbs creamed coconut, chopped (from a block)


• 1 cup hot water


• 1 tbs sunflower oil, for sautéing


• Sea salt and black pepper, to taste

For the Aubergine:

• 1 medium aubergine, sliced into 1cm thick discs


• 100g gram flour mixed enough water to make a
  runny batter


• 200g panko breadcrumbs


• Sunflower oil for shallow frying

To Serve:

• Cooked rice


• Cooked or raw greens of choice (we used lightly
  blanched kale)


• Chopped spring onions


• Coriander leaves

Makes 2

Ingredients

For the rice pudding:

• 250g (1 heaped cup) short grain rice, rinsed in cold water and drained


• 1 x 400g tin full fat coconut milk


• 400ml (1 ¾ cups) unsweetened, non-dairy milk (we used almond)


• 2 limes, zest only (save the juice for the pineapple)


• 1 tsp vanilla extract


• 1 tbsp coconut sugar

For the grilled pineapple:

• ½ small, fresh pineapple, skinned and cut into wedges


• 2 limes, juice only


• 1 tbsp maple syrup


• 2 tbsp rum (optional)


• Desiccated coconut, to serve

Method

1. Begin making the sauce by placing the prepared
   onion, garlic, ginger, apple, carrot and curry powder
   into a medium sized pan with the oil. Sauté until
   beginning to soften before adding the rest of the
   sauce ingredients. Bring to a simmer, cover with a
   lid and leave to cook gently for 15 minutes.


2. Put the batter mix and the panko crumbs in 2
   separate bowls. Fill a wok or large frying pan 1 inch
   deep with sunflower oil and place over a medium
   high heat. One by one, dip the aubergine slices into
   the batter, allowing the excess to run off before
   coating them with breadcrumbs.


3. Fry the slices in the hot oil, in batches if necessary,
   turning frequently. When golden brown and crisp,
   remove to a plate lined with kitchen paper to drain.


4. Remove the lid from the sauce and puree, using an
   immersion blender, until very smooth. Taste and
   adjust seasoning, if necessary. If the sauce is too
   thick, add a splash of water.


5. Serve on warmed plates or bowls, with the cooked
   rice, some greens, and a generous helping of the
   sauce. Garnish with spring onions and coriander.

Method

1. Place all the ingredients for the rice pudding into a saucepan and

bring to a slow simmer over a low heat. Leave to cook gently, stirring

occasionally, for 15-20 minutes or until the rice is tender.

2. Mix together the lime juice, rum (if using) and maple syrup in a bowl.

Add the pineapple and toss to coat in the juice.

3. Place a griddle pan over a high heat and add the pineapple pieces,

along with a little of the juice. Allow the juice to evaporate and

caramelise; the pineapple will begin to colour. Remove from the heat.

4. Serve the rice pudding warm or chilled, in glasses or bowls, topped

with the caramelised pineapple and a grating of lime zest and a

sprinkle of coconut.

om living