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* Recipes * Recipes by Ingredient * Recipes by Course * Recipes by Cuisine * Recipes by Season & Occasion * Techniques * Culture * Features * Cookbook Club * Trends * Shopping * Product Reviews * Shopping Guides * Saveur Selects * * Recipes SOMBI (SENEGALESE COCONUT RICE PUDDING) Rice, coconut milk, and vanilla cook together to make a fragrant, luscious dessert. * Serves 4-6 * Cook 35 minutes PHOTOGRAPHY BY MURRAY HALL; FOOD STYLING BY JESSIE YUCHEN * African * Custards Ice Creams & Puddings * Desserts * Occasions * Recipes By Pierre Thiam -------------------------------------------------------------------------------- Published on October 3, 2023 INGREDIENTS * ½ cup honey * 2 mangoes, peeled and sliced lengthwise * 2 cups coconut milk * ½ cup unsweetened shredded coconut, divided * ¼ cup sugar * 1 vanilla bean, split lengthwise, seeds scraped, or 1 tsp. vanilla extract * 1 cup cooked white rice, preferably long-grain * 1 Tbsp. lime juice * Pinch kosher salt ADVERTISEMENTAD AD By Pierre Thiam -------------------------------------------------------------------------------- Published on October 3, 2023 Rice cultivation is the lifeblood of Casamance, the area of Senegal from which sombi, a coconut rice pudding, originates. At sunset, one feels a special silence around the paddies as the rice shoots sway, captives of the gentle breeze. The tranquility of that scene is one of chef Pierre Thiam’s most vivid memories of home. He finishes the classic Senegalese dessert with caramelized mango for brightness and toasted coconut for texture. This recipe is adapted with permission from Yolele! Recipes From the Heart of Senegal by Pierre Thiam (Lake Isle Press, 2008). INGREDIENTS * ½ cup honey * 2 mangoes, peeled and sliced lengthwise * 2 cups coconut milk * ½ cup unsweetened shredded coconut, divided * ¼ cup sugar * 1 vanilla bean, split lengthwise, seeds scraped, or 1 tsp. vanilla extract * 1 cup cooked white rice, preferably long-grain * 1 Tbsp. lime juice * Pinch kosher salt ADVERTISEMENTAD AD INSTRUCTIONS STEP 1 In a skillet set over medium heat, cook the honey until bubbly. Using tongs, dip the mango slices in the honey to coat; cook until golden-brown, about 5 minutes. Transfer to a plate and set aside. STEP 2 To a medium pot set over medium heat, add the coconut milk, 6 tablespoons of the shredded coconut, the sugar, and vanilla and cook, stirring frequently, until thickened slightly, about 10 minutes. Reserve ½ cup of the sauce and set aside. STEP 3 To a skillet set over low heat, add the remaining shredded coconut and cook, stirring occasionally, until lightly golden-brown, about 5 minutes. Remove from the heat and set aside. STEP 4 Set the pot with the coconut milk mixture over medium-low heat, add the rice, and cook, stirring frequently, until all the liquid is absorbed, about 5 minutes. Stir in the lime juice and salt and discard the vanilla pod. STEP 5 Transfer the rice pudding to serving bowls. Dividing evenly among the bowls, drizzle the reserved sauce around the edges of the pudding, lay the mango slices atop the pudding, and garnish with the toasted shredded coconut. Serve warm. KEEP READING -------------------------------------------------------------------------------- PAN DE MUERTO (BREAD OF THE DEAD) By DAVID AND JOSÉ CÁCERES PASTICHO (VENEZUELAN LASAGNA) By JOSH COHEN PUMPKIN PIE SPICE By FARIDEH SADEGHIN PUMPKIN SPICE SNICKERDOODLES By FARIDEH SADEGHIN PEPIÁN DE RES (GUATEMALAN BEEF STEW) By SANDRA A. GUTIERREZ PERUVIAN ROAST CHICKEN WITH AJÍ VERDE By SANDRA A. GUTIERREZ AROUND THE WORLD IN 10 RICE PUDDINGS By MEGAN ZHANG QUADRUCCI IN BRODO CON SPINACI (PASTA SQUARES AND SPINACH IN BROTH) By LEAH KOENIG NATTO GOHAN By MEGAN ZHANG See All ADVERTISEMENTAD AD WANT MORE SAVEUR? Get our favorite recipes, stories, and more delivered to your inbox. 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