Mango coconut rice pudding
Mango Coconut Rice Pudding is a creamy dessert that combines the tropical flavors of fresh mango and coconut milk with soft rice. This easy recipe creates a comforting dish that can be served warm or chilled, perfect for any occasion.
Cook time 45 min
Prep time 5 min
Ingredients:
2 cups water1 cup white rice
1 cup coconut milk
1 tsp vanilla extract
1 mango
Mango Coconut Rice Pudding is a delightful and creamy dessert that combines the tropical flavors of fresh mango and rich coconut milk with the comforting texture of rice. It's a perfect ending to any meal, offering a sweet and exotic twist that's sure to please any palate. Whether you're looking to impress guests or treat yourself to something special, this easy-to-follow recipe will guide you through the steps to create this luscious dish.
Instructions:
- Begin by bringing 2 cups (470g) of water to a boil in a medium sized pot over medium-high heat.
- Once boiling, add 1 cup (200g) of white rice.
- Reduce the heat to low, cover the pot, and let the rice simmer for about 15-20 minutes, or until all the water has been absorbed and the rice is soft and fully cooked.
- While the rice is cooking, combine 1 cup (230g) of coconut milk and 1 tsp (4.20g) of vanilla extract in a separate bowl.
- Mix well to ensure the vanilla extract is evenly distributed.
- Once the rice is done, fluff it lightly with a fork.
- Gradually pour the coconut milk mixture over the rice.
- Stir gently until the coconut milk is thoroughly mixed with the rice.
- Return the pot to low heat and allow the mixture to cook for another 5-10 minutes, stirring occasionally, until it reaches a creamy consistency.
- Peel and slice 1 mango (210g) into bite-sized pieces.
- Add the mango pieces to the pot, and stir gently to incorporate them into the pudding.
- Remove the pot from heat and let the pudding cool slightly before serving.
- You can serve the Mango Coconut Rice Pudding warm or chilled, depending on your preference.
- For an extra touch, garnish with fresh mango slices, a sprinkle of shredded coconut, or a few mint leaves.
Mango Coconut Rice Pudding is a refreshingly delicious dessert that perfectly balances the sweetness of mango with the creaminess of coconut milk. This exotic treat is not only easy to prepare but also a crowd-pleaser, making it ideal for any occasion. Enjoy the rich, tropical flavors and the satisfying texture, knowing that you've crafted a delightful dish that's bound to become a favorite.
Mango coconut rice pudding FAQ:
The rice should simmer for about 15-20 minutes until all the water is absorbed and the rice is fully cooked.
Yes, you can use brown rice, but it will require a longer cooking time of about 40-45 minutes and may alter the texture slightly.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
You can substitute coconut milk with almond milk or another non-dairy milk; however, it will change the flavor and creaminess of the dish.
The pudding should be creamy and smooth, with a slightly thick consistency. Stir occasionally while cooking to achieve the desired texture.
Cooking Tips:
- Ensure the rice is fully cooked before adding the coconut milk to achieve the desired creamy texture.
- Use ripe mangoes for a natural sweetness that complements the coconut milk.
- Consider garnishing with toasted coconut flakes or a sprig of mint for an extra touch of elegance.
- You can adjust the sweetness by adding a little sugar or honey if needed.
- Chill the pudding in the refrigerator before serving for a refreshing treat, especially on a hot day.
Nutrition Facts
5 ServingsCalories 280kcal
Protein 4.23g
Carbohydrates 40g
Fiber 2.18g
Sugar 7g
Fat 11g
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