Prep 30 mins
Cook 45 mins
A tropical version of traditional rice pudding. For an elegant version, see note at the bottom of recipe. Created for RSC 2006. (You can also sub 1 cup of leftover rice for the first two ingredients)
- 1⁄2 cup rice
- 1 cup water
- 1⁄4 cup mango, diced
- 1⁄4 cup water
- 1 teaspoon rum
- 2 eggs
- 1⁄2 cup sugar
- 2 cups milk
- 1⁄2 cup coconut
- 1 teaspoon vanilla
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon ginger
- For rice: heat water and rice to boiling in a saucepan. Reduce heat to low, cover and let simmer for 10-15 minutes or until water is completely absorbed.
- For mango puree: combine ingredients and blend in blender or with a stick blender until smooth.
- For pudding:.
- Beat eggs in a greased 1 1/2 quart casserole. Stir in remaining ingredients and mix well. Fold in mango puree.
- Bake uncovered for 45 minutes, stirring every 15 minutes. Remove from oven (it will not seem done) and let rest for 15 minutes. Serve warm or refrigerate for 3 hours or overnight to serve cold. Garnish with coconut before serving.
- **for an elegant presentation: triple mango puree but do not add it to the pudding. Bake pudding as directed adding 1/2 cup additional milk. Cool completely. Then layer pudding and mango puree into a tall wine glass. Serve chilled and garnish with coconut.
This was a yummy treat at the end of our carribean meal! I actually made two batches because my mom eats fat-free and I was able to alter this for her. Of course, I thought the version made as directed was better but the fat-free version (made with skim milk, EggBeaters instead of eggs and 1-1/2 t. coconut extract in place of the coconut) was good too. My mom ate her left-overs for breakfast the next morning!
This smelled awesome while cooking...great flavor but the coconut doesn't work in it for me...great recipe!
This recipe was okay - but not something I would make again.