Coconut-Mango Sticky Rice Pudding
Adapted from a recipe at Serious Eats http://bit.ly/eHmwaT 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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INGREDIENTS
Nutrition- 6cups water
- 2cups arborio rice
- 1⁄2teaspoon table salt
- 1 1⁄2cups sugar
- 1(14 1/2 ounce) can unsweetened coconut milk
- 1
- 2tablespoons sugar
- 1teaspoon vanilla extract
- 2
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DIRECTIONS
- Bring water to a boil. Add rice and salt and simmer over medium heat until creamy, 15-20 minutes.
- 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.
- 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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