Mango-Coconut Rice Pudding

Name: Mango-Coconut Rice Pudding
Ingredients: 2 cups cooked plain white rice, cold; 2 cups whole milk; 1 14-oz. can coconut milk, well shaken; 1/3 cup plus 2 Tbs. granulated sugar; 3/8 tsp. kosher salt; 3 ripe Champagne mangos, peeled, pitted, and chopped (2 cups); 1/4 tsp. ground cardamom; 1/2 tsp. pure vanilla extract or paste

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Servings: 4

Cost: $10.13 /serving

Author : Julissa Roberts

Ingredients

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2 cups cooked plain white rice, cold2 cups whole milk1 14-oz. can coconut milk, well shaken1/3 cup plus 2 Tbs. granulated sugar3/8 tsp. kosher salt3 ripe Champagne mangos, peeled, pitted, and chopped (2 cups)1/4 tsp. ground cardamom1/2 tsp. pure vanilla extract or paste

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Instructions

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Step 1

In a 3-quart saucepan, bring the rice, milk, coconut milk, 1/3 cup of the sugar, and the salt to a boil, then immediately lower the heat to maintain a simmer. Continue to simmer, stirring occasionally, until the pudding has thickened enough that the spoon leaves a trail in the bottom of the pan, about 20 minutes.

Step 2

Meanwhile, in a 10-inch skillet, combine the mangos with 1/4 cup water, the remaining 2 Tbs. sugar, and the cardamom. Bring to a boil over medium heat, stirring constantly, until the sugar dissolves, about 5 minutes. Using a potato masher, lightly crush the mangos into a thick, chunky sauce.

Step 3

Remove the rice pudding from the heat, and stir in the vanilla. Swirl in the mango sauce and serve warm or cold.