Mango & Coconut Rice Pudding
A tropical twist on a comforting classic. Creamy coconut milk makes this rice pudding incredibly rich, while fresh mango adds a burst of sweet, sunny flavor.
Equipment
- Medium Saucepan
Ingredients
Rice Pudding
- 100 g pudding rice or Arborio rice
- 400 ml coconut milk 1 can
- 200 ml water
- 3 tbsp sugar
Topping
- 1 large ripe mango peeled and cubed
- toasted coconut flakes for serving
Instructions
- Rinse the rice under cold water until the water runs clear.
- In a medium saucepan, combine the rinsed rice, coconut milk, water, and sugar.
- Bring to a simmer over medium heat, then reduce the heat to low. Cook, stirring frequently to prevent sticking, for 25-30 minutes, or until the rice is tender and the mixture has thickened to a creamy consistency.
- Remove from heat and let it cool slightly. The pudding will continue to thicken as it cools.
- Stir in the cubed mango, reserving some for garnish.
- Serve warm or chilled, topped with the reserved mango and a sprinkle of toasted coconut flakes.
Notes
This pudding can be served warm or cold. If serving chilled, press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Short-grain rice like Arborio or sushi rice works well for extra creaminess.
