National Rice Pudding Day: Coconut Rice Pudding with Mango
By: Leah Rodrigues
Published: August 9, 2012

Celebrate National Rice Pudding Day with this delicious coconut rice pudding with mango from The Coffee Break.  This tropical-inspired recipe combines coconut milk with whole milk to create a rice and creamy base.  It is best to use a short grain rice because it has more starch compared to long grain rice which helps make the pudding soft and silky.  The coconut rice pudding is topped with fresh sweet mango to add a bit of freshness and acidity to the dish.
Coconut Rice Pudding with Mango
Ingredients:



70 grams short-grain rice
400 ml coconut milk
150 ml whole milk
1 teaspoon vanilla sugar
3 tablespoons sugar
2 teaspoons of lemon zest
1/2 of mango, peeled
 
Directions:
 








In a saucepan place rice, coconut milk, milk, sugar, lemon zest and vanilla sugar; bring it to a boil then reduce heat to low and cook for approximately 1 hour, stirring occasionally.


   
When the rice is cooked cover with a lid and let it cool.


   
For the mango shavings, cut mango with a vegetable peeler.


   
Serve rice pudding topped with mango shavings.

In a saucepan place rice, coconut milk, milk, sugar, lemon zest and vanilla sugar; bring it to a boil then reduce heat to low and cook for approximately 1 hour, stirring occasionally.


     
When the rice is cooked cover with a lid and let it cool.


     
For the mango shavings, cut mango with a vegetable peeler.


     
Serve rice pudding topped with mango shavings.

Comments:
Marzena
August 10, 2012

Great Indian rice pudding (kheer) recipe http://indianfoodsite.com/desserts2.htmT