Mango and Coconut Rice Pudding

This is adapted from a recipe given to me by a caterer that I have worked with. It is similar to other recipes on Zaar but I love this one for its simplicity and warm, fresh flavour so thought I would post it anyway.
- Ready In:
- 1hr 10mins
- Serves:
- Units:
5
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ingredients
- 3⁄4 cup long-grain rice
- 1 1⁄2 cups water
- 1 cup cream of coconut
- 2 cups milk
- 1⁄2 cup light brown sugar
- 1⁄4 cup granulated sugar (to taste)
- 1⁄2 teaspoon ground cinnamon
- 1 fresh mango
directions
- Add the rice and water to a medium pan and simmer, covered, until the rice is cooked and the water has almost all been absorbed.
- When the rice is cooked, add the cream of coconut, milk, light brown sugar and cinnamon to the pan and stir. Once the liquid has had a chance to warm, taste it and add as much granulated sugar as needed to suit your preference, up to 1/4 cup.
- Simmer the rice pudding for 40-45 minutes, checking and stirring frequently.
- Meanwhile, peel and core the mango. Finely dice the flesh and set aside.
- When the rice pudding is nearly at the right consistency, add the diced mango and cook for another 2 minutes, to allow the mango to soften slightly.
- Take off the heat and leave to stand for a few minutes for the flavours to blend.
- Serve and enjoy!
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