Rice, Noodles & Desserts Recipe

Rinse and measure

Rinse the rice in a fine-mesh sieve under cold running water until the water runs mostly clear (about 30–45 seconds). Drain well.

Combine rinsed rice, 2 3/4 cups water, 1/2 tsp kosher salt, and 1 tbsp unsalted butter in a medium saucepan. Bring to a gentle boil over medium-high heat.

Once boiling, reduce heat to low, cover with a tight-fitting lid and simmer for 15 minutes without lifting the lid.

After 15 minutes, remove from heat and let stand, covered, for 10 minutes. Fluff with a fork before serving.

Bring a large pot of water to a rolling boil and salt lightly if desired. Add 8 oz dried egg noodles (or spaghetti) and cook according to package instructions minus 1 minute for slightly firm texture (generally 7–9 minutes). Reserve 1/4 cup cooking water, then drain noodles and return them to the pot.

While noodles cook, whisk together 2 tbsp soy sauce, 1/2 tsp toasted sesame oil, 1 tsp brown sugar, and 1/4 tsp crushed red pepper flakes in a small bowl.

Heat 1 tbsp olive oil in a medium skillet over medium heat. Add 2 tsp minced garlic and sauté 30–45 seconds until fragrant but not browned.

Add drained noodles to the skillet along with the sauce mixture and the reserved 1/4 cup noodle cooking water. Toss with tongs or a spatula for 1–2 minutes until sauce clings to noodles and liquid is mostly absorbed.

Remove from heat and stir in 2 tbsp thinly sliced green onions. Taste and adjust: add a splash more soy for saltiness or a pinch of sugar if needed. Serve warm alongside rice.

In a small bowl, whisk 1 tbsp cornstarch with 2 tbsp cold water until smooth to make a slurry.

In a small saucepan, combine 1 cup coconut milk and 2 tbsp granulated sugar. Warm over medium heat, stirring until sugar dissolves and milk is hot but not boiling.

Stir about 2 tbsp of the hot coconut milk into the cornstarch slurry to temper it, then pour the slurry back into the saucepan, whisking constantly.

Continue to cook, stirring, for 1–2 minutes until mixture thickens to a pudding consistency. Remove from heat and stir in 1 cup mango puree (or mashed mango) and 1/2 tsp vanilla extract until smooth and evenly combined.

Transfer pudding to small serving bowls or ramekins. Cover with plastic wrap placed directly on the surface to prevent skinning. Chill at least 30 minutes (or up to 4 hours). Before serving, garnish with 1 tbsp toasted shredded coconut if desired.