Mango and Coconut Rice Pudding |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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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. 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:
1. 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.
2. 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.
3. Simmer the rice pudding for 40-45 minutes, checking and stirring frequently.
4. Meanwhile, peel and core the mango. Finely dice the flesh and set aside.
5. 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.
6. Take off the heat and leave to stand for a few minutes for the flavours to blend.
7. Serve and enjoy!
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