Coconut-Mango Sticky Rice Pudding

Submitted by DrGaellon

"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."

 

• Ready In: 1hr 5mins
• Ingredients: 9
• Serves: 6-8

ingredients

• 6 cups water
• 2 cups arborio rice
• 1⁄2 teaspoon table salt
• 1 1⁄2 cups sugar
• 1 (14 1/2 ounce) can unsweetened coconut milk
• 1 cup heavy cream, chilled
• 2 tablespoons sugar
• 1 teaspoon vanilla extract
• 2 ripe mangoes, peeled and cut into 1/4-inch cubes

directions

1. Bring water to a boil. Add rice and salt and simmer over medium heat until creamy, 15-20 minutes.
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. 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.