Coconut and Mango Rice Pudding
Coconut and Mango Rice Pudding
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Coconut and Mango Rice Pudding

Preparation
20 MIN
Cooking
40 MIN
Chilling
4 H
Servings
8
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Ingredients

Coconut Rice Pudding

Mango Coulis

Preparation

Coconut Rice Pudding

  1. In a saucepan, bring the coconut milk, and milk to a gentle boil. Add the rice and simmer over low heat for about 30 minutes, stirring frequently, or until the rice is tender. Add the vanilla and sugar.
  2. Transfer to a bowl and cover with plastic wrap directly on the surface of the rice pudding. Let cool and refrigerate until completely chilled.

Mango Coulis

  1. Meanwhile, in a blender, purée the mango until smooth. Add a little water if needed. Add the sugar and stir until dissolved. Strain if desired.

Assembly

  1. To serve, divide the rice into 8 small bowls. With a spoon, swirl in the mango coulis.

Note

You can replace the milk with almond or soy beverage for a dairy-free recipe.

You can also add half a vanilla bean when cooking the rice, instead of using vanilla extract.

Comment

  1. I added a pinch of sea salt and that upped the sweetness a bit and added flavour to the rice.

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