Toddler Cafe - Jennifer Carden [17]
When the rice is finished cooking, add the salt and a handful of nori strips (if desired), and fluff with a fork. Using a teaspoon or small cookie scoop, drop the rice onto the plastic wrap squares.
Twist the loose ends of the plastic wrap so the balls of rice are very tightly compressed and there is a small “tail” of wrap hanging off. Let them cool unrefrigerated, then unwrap and serve on the beet polka dots.
variations
Substitute carrot juice for half of the water when cooking the rice.
Add sesame seeds or cooked flaked salmon or shredded chicken.
toddler tip
Don’t mention that the rice balls include beets until after they eat; just tell them they are rocks from outer space, and create a story about space aliens hopping from purple rock to purple rock.
recipe notes
To work with cooked sticky rice, wet your hands before making the balls.
Now you can get cooked peeled beets in the produce section of some grocery stores. If you can’t find them, get about 4 ounces from the salad bar—just make sure they are not pickled!
Nori sheets can be found in the ethnic aisle of the grocery store or at an Asian market. They do come preshredded, if you can find them. If you can’t find them shredded, use clean kitchen shears or a very sharp knife to cut them into strips.
this dish will make your kids want to get up and dance, but only after they clean their plates! it is a take on the thai dessert sticky mango rice, although this one is a bit more savory. serve alongside sliced roasted chicken or broiled salmon. this is best in summer when fresh mangoes are sweet and juicy, but if you can’t get fresh ones, try this recipe using frozen mangoes.
mango fandango
makes 3 servings
ingredients
1 cup raw short-grain sushi or jasmine rice
1 cup water
1 teaspoon sugar
One 8.4-ounce can mango nectar (see note)
1 teaspoon cornstarch
6½ ounces unsweetened coconut milk (half a can), shaken (see note)
Fresh mango, peeled and diced (optional)
White or black sesame seeds or toasted coconut, for garnish
preparation * Rinse the rice twice with cool water and drain. Place the rice, 1 cup water, and sugar in a rice cooker and cook according to the manufacturer’s directions. If you do not have a rice cooker, cook the rice as directed on the package.
While the rice is cooking, pour the nectar into a small saucepan and whisk in the cornstarch.
Bring the mango mixture to a boil over medium heat, stirring frequently. Boil for 2 minutes, until it begins to thicken, then take off the heat and let it cool down to room temperature.
When the rice is finished cooking, pour the coconut milk over it and mix with a fork to combine.
To serve, place a scoop of rice in a bowl and drizzle it lightly with the mango sauce. If you have fresh mango, serve it alongside the rice. Let your child sprinkle sesame seeds or toasted coconut over the top.
variation
This dish is also fantastic with crushed macadamia nuts or peanuts on top.
recipe notes
If you do not shake the can of coconut milk, when you open it there will be a thick coconut cream on top. This cream is delicious and has many other uses, but for this recipe shake the can before opening, and the fat will be distributed.
Mango nectar can be found in the beverage aisle or produce aisle of your local grocery store. It comes in cans and aseptic (shelf-stable) packages.
this side dish is a family favorite in many jewish homes and is always included in special celebrations. kugel, which means “ball” in german, originally referred to balls of noodle dough encasing fruity filling and steamed in covered pots—yum! some kugel recipes use dried fruit such as chopped prunes or dried apricots; some have nuts like slivered almonds, or the very popular addition of crushed cornflakes, but we like ours plain. it is certainly not everyday food. after it comes out of the oven, it is hard to walk by without picking a crispy noodle off the top, so that by the time it gets to the table it usually has holes all over it.
bubbi’s krispy