Coconut and Mango Rice Pudding

Name: Coconut and Mango Rice Pudding
Prep time: 20 min
Cook time: 40 min
Total time: 1 min
Ingredients: 1 can (400 ml) coconut milk; 2 1/2 cups (625 ml) milk (see note); 1/2 cup (125 ml) white long grain rice; 1/2 tsp (2.5 ml) vanilla extract (see note); 1/2 cup (125 ml) sugar; 2 cups (500 ml) fresh or frozen and thawed mango, cubed; 3 tbsp (45 ml) sugar

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Prep Time: 20 minutes

Cook Time: 40 minutes

Total: 1 hours

Servings: 8

Author : Ricardocuisine

desserts mangos fruit

Ingredients

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1 can (400 ml) coconut milk2 1/2 cups (625 ml) milk (see note)1/2 cup (125 ml) white long grain rice1/2 tsp (2.5 ml) vanilla extract (see note)1/2 cup (125 ml) sugar2 cups (500 ml) fresh or frozen and thawed mango, cubed3 tbsp (45 ml) sugar

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Instructions

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Step 1

In a saucepan, bring the coconut milk, and milk to a gentle boil. Add the rice and simmer over low heat for about 30 minutes, stirring frequently, or until the rice is tender. Add the vanilla and sugar.

Step 2

Transfer to a bowl and cover with plastic wrap directly on the surface of the rice pudding. Let cool and refrigerate until completely chilled.

Step 3

Meanwhile, in a blender, purée the mango until smooth. Add a little water if needed. Add the sugar and stir until dissolved. Strain if desired.

Step 4

To serve, divide the rice into 8 small bowls. With a spoon, swirl in the mango coulis.