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    You are in: Home / Recipes / Coconut-Mango Sticky Rice Pudding Recipe
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    Coconut-Mango Sticky Rice Pudding

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    35 mins

    30 mins

    DrGaellon's Note:

    Adapted from a recipe at Serious Eats Do not make the mistake of substituting cream of coconut for the coconut milk! Frozen mango can be substituted; thaw it completely first. Be sure the rice is completely cool before folding in the whipped cream; if not, the whipped cream will collapse back into liquid.

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    Units: US | Metric


    1. 1
      Bring water to a boil. Add rice and salt and simmer over medium heat until creamy, 15-20 minutes.
    2. 2
      Reduce heat to medium-low. Add 1 1/2 c sugar and coconut milk and simmer, stirring occasionally, until rice is tender and mixture is thick, 15 minutes more. Spread rice on a large baking dish or rimmed cookie sheet until completely cooled, 30-40 minutes.
    3. 3
      In a cold bowl, combine cream, sugar and vanilla. Whip until soft peaks form. Gently fold whipped cream and mango into rice pudding. Serve chilled.

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    Nutritional Facts for Coconut-Mango Sticky Rice Pudding

    Serving Size: 1 (434 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 794.3
    Calories from Fat 275
    Total Fat 30.5 g
    Saturated Fat 22.7 g
    Cholesterol 54.3 mg
    Sodium 227.6 mg
    Total Carbohydrate 126.9 g
    Dietary Fiber 3.6 g
    Sugars 69.5 g
    Protein 7.5 g

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