Final week’s warmth not solely made me consider a traditional potluck dish known as ambrosia, itchy, grumpy, and apprehensive about my greens being grilled on the vine. At each single church picnic and household gathering, I adjusted myself to it, typically ignoring the desserts and returning for seconds. That is what’s attention-grabbing about ambrosia: is it a candy aspect dish or a dessert? I say it’s each relying on whether or not you eat it with dinner or after dinner. If you happen to eat it earlier than dinner, it is breakfast.
The ambrosia salad I notably bear in mind is inexperienced and lumpy with all types of substances, not essentially fairly to have a look at, however tasty to eat, chilly and candy. Appeared good for a mean 115 diploma day in Vancouver, which is precisely if you wish to be within the kitchen making issues, proper?
It is exhausting to say what a “traditional” ambrosia is as a result of there are such a lot of variations. Some variations have rice, some have coconut, and a few have items of walnut or pecan. Some recipes embrace pudding combine, bitter cream, or heavy cream. A number of have a dollop of mayo. All recipes have this in widespread: mini marshmallows, pineapples, tangerines, cherries and funky whip. My daughter is allergic to coconut and my husband hates most nuts, however I nonetheless believed that with the idealized salad in my head, I might take a fairly respectable sting – or spoon, because the case could also be. I might even make my very own bowl of coconut and nuts and crouch in a nook over it and bump folks with my utensil in the event that they obtained too shut.
I made a decision to go on an “Ambrosia Journey” and create my very own Monikambrosia (Ambrosika?) With all of the issues I like. I took inspiration from a number of recipes and selected a mashup that features rice, pudding combine, cool whip, Greek yogurt, pineapple, tangerines, cherries and a summery twist with peaches and recent raspberries. I truly combined in coconut and walnut delicacies for my portion and I prefer it higher that approach, however there isn’t a explaining about style. So here’s what I made plus a couple of recommendations for variations. One closing word earlier than we start, this recipe does what’s colloquially known as a “boatload”. Do not do that until you propose to share it with 20-300 different folks, relying on the serving measurement, and eat it up inside two days earlier than it turns right into a soup.
Monicambrosia
Boil 1 cup of rice in salted water to make 2 cups of cooked rice. Let cool all the way down to room temperature.
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