Wednesday, January 2, 2002
Bite with Belkys: Mango Rice Pudding
Chef Arturo Paz
927 Lincoln Rd.
Miami Beach, FL 33139
4 c. heavy cream
12 tbsp. sugar
1 tbsp. of vanilla extract
1c. valencia rice
1 tsp. cornstarch mixed with same amount of water (this will make your cornstarch slurry)
2 tbsp. mango puree
Serve this with fresh diced mango, kiwi, and poppy seed.
Add cream, sugar, vanilla, and rice together on medium heat. Simmer slowly, stirring frequently until rice is tender. Take off the stove, add slurry until your mixture becomes thick, then add the mango puree. Cover and cool in the refrigerator. Serve with diced mango, kiwi, and poppy seeds.
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