Coconut-Mango Sticky Rice Pudding |
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Prep Time: 35 Minutes Cook Time: 30 Minutes |
Ready In: 65 Minutes Servings: 8 |
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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. 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.
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