Mango Colada Rice Pudding
photo by Rita1652
- Ready In:
- 1hr 15mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
directions
- 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.
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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.
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Reviews
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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!
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My DH and I enjoyed this warm spicy dessert for dinner last night!! I used freshly grated ginger and followed the directions. Next time, I will add the spices to the eggs, before adding the milk, it was a bit difficult to mix the cinnamon into the milky mixture. After I folded and stirred the puree into the rice mixture the mango was undetectable. I recommend using the mango puree in the elegant presentation as the chef suggested. I served the leftover pudding cold, both warm and cold it was delicious!
Tweaks
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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!
RECIPE SUBMITTED BY
Pamela
Winnipeg, Manitoba