Author Notes
The Ribbon Rice recipe from pauljoseph inspired me to think more toward a dessert version. I have kept this recipe very low in sweetness though, so it is toward the savory side. I think this dish has great potential to serve as a healthier, fresher version of a pavlova alternative or an alternative to rice pudding, if there could ever be such. It also vaguely speaks to ambrosia. I have layered cooked unsalted basmati rice, "cooked like pasta," the way pauljoseph recommends, then with Greek yogurt, some stewed fruit (amber raspberries), and a medley of fresh fruits with very light spice and fresh mint leaves. This could be a side dish with a meal, a light lunch, or a savory dessert. Of course there could be a limitless repertoire of other possibilities with other spiced rices-lemon, almond, saffron, rose water, cardamom, chocolate, or cinnamon in various combinations. Brown rice versions, cranberries, nuts. So many pairings of fruit could be explored. I can envision an heirloom tomato/mango combination.....another week! This could be packed in a glass bowl with a cover or tiffins for a picnic . —Sagegreen
Ingredients
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2 cups
cooked unsalted basmatic rice
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1 cup
Greek yogurt, sweetened with 1-2 tbl. honey
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2 cups
assorted fresh fruits, cut, such as mango, pineapple, figs
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1/2 cup
cooked fruit such as raspberry and plum, sweetened to taste
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fresh grated nutmeg to taste
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1/4 cup
unsweetened coconut flakes
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1 cup
fresh mint leaves for garnish
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cane sugar with cinnamon, optional, to taste
Directions
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In a glass quart size bowl (to which you have a tight-fitting lid), for ease you might want to line it first with cling wrap, leaving some extra much like an untrimmed crust in a pie plate. But this will unmold pretty easily even if you leave the cling wrap out. In any case, layer in about an inch of cooked rice. If you have cooked the rice in plenty of water first, more like pasta, it will be more full. Next arrange a layer of fresh fruit with a chiffonade of mint on top. Continue layering as suggested, or improvise your own way.
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Layer another inch of rice, followed by a half an inch thickness of sweetened yogurt. On top of that spoon the cooked fruit. Sprinkle with spice. Add another layer of rice, a thin layer of coconut flakes, another layer of fresh fruit, etc., if you have room, ending with a final layer of rice with more coconut.
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Compress a bit to make sure the dish is full. Sprinkle with cinnamon sugar if you want some additional sweetness.Cover with the lid. Let this chill well for the flavors to ooze through the layers. Pack up the other fresh fruit with other garnish (mint leaves, cinnamon-sugar, and coconut) for the top to travel, if this is for a picnic. Include a chill pack.
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Just before serving time, place your serving dish over the bowl, invert and unmold. Garnish with a ring of fresh mint leaves. Add a generous layer of fresh fruit on the top in your own design. Dust with coconut flakes and optional cinnamon-sugar spice. Use any remaining fresh fruit as garnish. As it settles, the fresh mint and sweetness of the natural fruits may be plenty sweet without additional sugar.
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