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We had dinner at Bangkok 54, a Thai restaurant in San Antonio. It is near the home of some wonderful friends, and is one of their favorite places to eat. We’ve been there several times. The food is very good and everything is prepared fresh. It’s worth it just to read the seasoning guide in the menu which begins with, “0: No hot pepper added during preparation” and ends with “911 Hot: No explanation necessary.” I am cautious, and I always choose 1.
I have always eaten their beef and broccoli, but yesterday I had beef for lunch, so I decided to try something new. I chose Chicken with Ginger, and it was outstanding.
At the end of the meal one of our friends said, “Would anyone like to share a dessert?” Both of the men declined, so she looked at me. She knows I am gluten free and rarely eat desserts. “She said, “You should try this Suzanne. You will be surprised. It is made with brown rice and fresh fruit.” I was curious, so I said yes.
Our server brought an oblong plate. On one end was a scoop of rice. On the other end was a freshly sliced mango. My friend, who had obviously shared this dessert before, cut down the middle of both pushing both the rice and the mango towards the two sides of the plate. I watched as she speared a piece of mango with her fork, then scooped up a bit of brown rice. I followed her example it was an incredibly delicious combination.
I think the rice was prepared with coconut milk (which would be avoid for me), but it would be easy to substitute almond milk or some other neutral. I don’t know what kind of sweetener they used, but again, I could use agave or stevia.
It was such a treat to have a dessert. I’ll admit, I have almost completely stopped making desserts, even BTD compliant desserts. The children are grown. Plus I don’t want to sabotage HH’s success at lowering his blood sugar and keeping it low.
I’m thinking this kind of “good for you” dessert might be something to look forward to at the end of a meal once in a while.
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